A traditional dish with all the flavours you love. A melt-in-the-mouth beef fillet accompanied by a flavoursome red wine sauce and golden sweet potato wedges. A mound of charred broccoli brings another texture level as well as gorgeous flavour!
Banters Beef Bonanza
Banters Beef Bonanza
with charred veg & red wine jus
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beef
- Beef Stock
- Broccoli Florets
- Free-range Beef Fillet
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Red Wine
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
READY VEG
Preheat the oven to 200°C. Spread out the sweet potato wedges on one half of a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the broccoli pieces in a bowl, coat in oil, and season. Set aside for step 3. Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside the broccoli and kale for step 3.
SET SAUCE
Dilute the stock with 75ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-7 minutes until soft, shifting occasionally. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 2-3 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 5-7 minutes until slightly thickened and reduced, stirring occasionally. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm.
HOLD UP - HALFWAY!
When the wedges reach the halfway mark, remove from the oven, give a shift and scatter the broccoli pieces over the other side of the roasting tray. Return to the oven for the remaining roasting time. In the final 10 minutes scatter the dressed Kale over the tray and return to the oven. On completion the wedges should be golden, the kale crispy and the broccoli charred.
GO STEAK
Place a pan over a medium-high heat. Rub the fillet with some oil until well coated. When the pan is hot, sear the fillet for about 6-8 minutes in total until browned all over, shifting as it colours. Place the fillet alongside or on top of the sweet potato and return the tray to the oven for about 5-7 minutes until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FLAVOURSOME FINISH
Plate up the golden sweet potato wedges with the charred broccoli and crispy Kale alongside. Lay the tender fillet slices next to the veg and spoon over a generous amount of red wine sauce. What a flavour race!
READY VEG
Preheat the oven to 200°C. Spread out the sweet potato wedges on one half of a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the broccoli pieces in a bowl, coat in oil, and season. Set aside for step 3. Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside the broccoli and kale for step 3.
SET SAUCE
Dilute the stock with 100ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-7 minutes until soft, shifting occasionally. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 2-3 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 5-7 minutes until slightly thickened and reduced, stirring occasionally. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm.
HOLD UP - HALFWAY!
When the wedges reach the halfway mark, remove from the oven, give a shift and scatter the broccoli pieces over the other side of the roasting tray. Return to the oven for the remaining roasting time. In the final 10 minutes scatter the dressed Kale over one of the trays and return to the oven. On completion the wedges should be golden, the kale crispy and the broccoli charred.
GO STEAK
Place a pan over a medium-high heat. Rub the fillets with some oil until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Place the fillets alongside or on top of the sweet potato and return the tray to the oven for about 5-7 minutes until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FLAVOURSOME FINISH
Plate up the golden sweet potato wedges with the charred broccoli and crispy Kale alongside. Lay the tender fillet slices next to the veg and spoon over a generous amount of red wine sauce. What a flavour race!
READY VEG
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the broccoli pieces on another roasting tray, coat in oil, and season. Set aside for step 3. Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside the broccoli and kale for step 3.
SET SAUCE
Dilute the stock with 125ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes until soft, shifting occasionally. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 3-5 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 7-10 minutes until slightly thickened and reduced, stirring occasionally. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm.
HOLD UP - HALFWAY!
When the wedges reach the halfway mark, give them a shift and pop the broccoli tray into the oven for the remaining roasting time. In the final 10 minutes scatter the dressed Kale over one of the trays and return to the oven. On completion the wedges should be golden, the kale crispy and the broccoli charred.
GO STEAK
Place a pan over a medium-high heat. Rub the fillets with some oil until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Place the fillets alongside or on top of the sweet potato and return the tray to the oven for about 5-7 minutes until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FLAVOURSOME FINISH
Plate up the golden sweet potato wedges with the charred broccoli and crispy Kale alongside. Lay the tender fillet slices next to the veg and spoon over a generous amount of red wine sauce. What a flavour race!
READY VEG
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the broccoli pieces on another roasting tray, coat in oil, and season. Set aside for step 3. Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside the broccoli and kale for step 3.
SET SAUCE
Dilute the stock with 150ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes until soft, shifting occasionally. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 3-5 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 10-12 minutes until slightly thickened and reduced, stirring occasionally. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm.
HOLD UP - HALFWAY!
When the wedges reach the halfway mark, give them a shift and pop the broccoli tray into the oven for the remaining roasting time. In the final 10 minutes scatter the dressed Kale over one of the trays and return to the oven. On completion the wedges should be golden, the kale crispy and the broccoli charred.
GO STEAK
Place a pan over a medium-high heat. Rub the fillets with some oil until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Place the fillets alongside or on top of the sweet potato and return the tray to the oven for about 5-7 minutes until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FLAVOURSOME FINISH
Plate up the golden sweet potato wedges with the charred broccoli and crispy Kale alongside. Lay the tender fillet slices next to the veg and spoon over a generous amount of red wine sauce. What a flavour race!
Frequently Asked Questions
What is the preparation time for Banters Beef Bonanza?
The preparation time for Banters Beef Bonanza with charred veg & red wine jus is between 20 and 35 minutes.
What is the total time required to make Banters Beef Bonanza with charred veg & red wine jus?
The total time required to make Banters Beef Bonanza with charred veg & red wine jus is between 45 and 65 minutes.
How many servings does Banters Beef Bonanza provide?
4 servings
What are the main ingredients in Banters Beef Bonanza?
Beef, Beef Stock, Broccoli Florets, Free-range Beef Fillet, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Onion, Red Wine, Sweet Potato
What is the nutritional information of Banters Beef Bonanza?
Calories: 696, Carbs: 63 grams, Fat: grams, Protein: 44.3 grams, Sugar: 21.5 grams, Salt: 867 grams
How do I prepare Banters Beef Bonanza?
FLAVOURSOME FINISH: Plate up the golden sweet potato wedges with the charred broccoli and crispy kale alongside. Lay the tender fillet slices next to the veg and spoon over a generous amount of red wine sauce. What a flavour race! SET SAUCE: Dilute the stock with 100ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-7 minutes until soft, shifting occasionally. Add in the grated garlic and chopped thyme and sauté for about 1 minute until fragrant. Stir through the red wine and cook for 2-3 minutes until the wine has almost fully evaporated and the sauce has reduced by half. Whisk in the diluted stock. Simmer for 5-7 minutes until slightly thickened and reduced, stirring occasionally. Season and add a sweetener of choice to taste. Remove from the heat, cover with the lid, and set aside to keep warm. HOLD UP - HALFWAY!: When the wedges reach the halfway mark, remove from the oven, give a shift and scatter the broccoli pieces over the other side of the roasting tray. Return to the oven for the remaining roasting time. In the final 10 minutes scatter the dressed kale over one of the trays and return to the oven. On completion the wedges should be golden, the kale crispy and the broccoli charred. GO STEAK: Place a pan over a medium-high heat. Rub the fillets with some oil until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Place the fillets alongside or on top of the sweet potato and return the tray to the oven for about 5-7 minutes until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. READY VEG: Preheat the oven to 200°C. Spread out the sweet potato wedges on one half of a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the broccoli pieces in a bowl, coat in oil, and season. Set aside for step 3. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside the broccoli and kale for step 3.
What should be prepared from my kitchen to make Banters Beef Bonanza?
Beef, Beef Stock, Broccoli Florets, Free-range Beef Fillet, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Onion, Red Wine, Sweet Potato
How many calories does Banters Beef Bonanza have?
696 calories
How much fat content does Banters Beef Bonanza have?
grams
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