- 50ml red wine
- 20ml beef stock
- 1 teaspoon olive oil
- 1 tablespoon chopped rosemary
- 1 small clove garlic, crushed
- 150g fillet steak
Combine all ingredients in a medium ziplock bag. Refrigerate 3 hours or overnight.
Remove steak from the bag and reserve marinade. Cook steak on a heated, oiled grill plate for 5 -7 minutes each side until cooked as desired. Remove from heat and cover with foil for 5 minutes.
Meanwhile, place reserved marinade in a small saucepan and bring to the boil. Simmer, uncovered for 7 minutes or until sauce thickens. Serve with the steak.
Tips & Hints
Marinated steak can be frozen in ziplock bags and defrosted overnight before cooking. Double the recipe and make one for tonight and another for next week.
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