Beef Recipes

Serves 4

• 4 thick, eye fillet steaks
• 2 cups Shiraz
• 1 cup beef stock
• 60g pancetta
• 1 small onion, very finely chopped
• 2 tbs finely chopped rosemary
• 1 large chilli, cut in half

• Heat a heavy pan over a hot heat until smoking. Add the steaks and cook until done to your liking. Rove from the pan, cover with foil and set aside.
• Keeping the pan over a high heat, add the Shiraz, taking care, as the mixture will spit. Add the remaining ingredients and continue to cook over a high heat until it has reduced to less than 1 cup. Strain and serve with the steaks and fresh vegetables.