food, Recipes

Steak with Courgettes



4 beef slices (such as entrecôte, about 220g each)
4 bacon rashers
salt and milled black pepper
2T vegetable oil

for the gravy
100ml red wine
200g veal stock
2–3 thyme sprigs
1T butter
salt and milled black pepper

for the vegetables
1 red onion, cut into wedges
2T olive oil
250g chanterelle mushrooms
1 courgette, sliced
salt and milled black pepper
ground coriander
thyme, to garnish


Preheat the oven to 140°C (120°C in a fan oven). Wrap the beef in the bacon and fasten with kitchen twine. Season with salt and ground black pepper, and fry on both sides in hot oil. Transfer to an oven rack and roast for about 10 minutes, depending on the thickness of the meat and the desired wellness.

To make the gravy, deglaze the pan with the wine, and add the stock and the thyme. Reduce to about half the volume, remove from the heat, stir in the butter, and season with salt and ground black pepper.

For the vegetables, fry the onion in hot oil, then add the mushrooms and the courgette. Season with salt, ground black pepper and coriander, and continue to fry for two to three minutes until lightly golden.

Remove the twine from the meat and arrange on plates with the gravy and the vegetables. Garnish with the thyme to serve.


Originally published in the HL 2013 Food Issue