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This dish serves two: Ready in 20 mins
Ingredients
- 2 fillet steaks
- salt and freshly ground black pepper to taste
- 4 tablespoons balsamic vinegar
- 3 lemons
- 4 tablespoons dry red wine
- A handful of baby carrots & Beets for each person
Cooking Instructions
-Place part boiled baby carrots and beets in an already warmed roasting tin and leave for 20 minutes
- Sprinkle salt and pepper over both sides of each steak.
- Heat a frying pan over medium high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium low, and add balsamic vinegar and red wine.
-Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
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