2 x 150g steaks
16 tbsp olive oil
Two garlic cloves, crushed
Eight sprigs of thyme
½Spanish onion, chopped
60g low-fat butter
300ml red wine
One chilli, finely chopped
1 tbsp melted dark chocolate
Freshly ground pepper
1. Preheat the oven to 220°C. Place the steak in a bowl with half the olive oil, the garlic, pepper and thyme.
2. Melt the butter and add the onions, cooking until they're transparent. Add the wine and chilli; simmer until the liquid has reduced by half.
3. Steam the potatoes, adding the beans just before the potatoes are ready.
4. While the vegies are cooking, melt the chocolate in a heat-proof bowl in a pan of simmering water.
5. Add the chocolate to the wine and chilli mix.
6. Grill the steak for three to four minutes on each side. Remove from heat, allow to rest for a few minutes, then slice into thick strips and serve.
Grilling the chicken adds a lovely charred flavour before the pieces soak up the tangy tarragon, chervil, chive and tomato dressing.June 25, 2015, 1:18 pm
With a subtle minty marinade and a selection of simple vegetables, this recipe guarantees you a brilliant Australian lamb dish. Plus there’s no fuss thanks to the clever oven bag.June 21, 2015, 1:43 am
The roasted garlic halves are wonderfully sweet and rich. Ensure every guest is served a half so they can spread the soft and gooey caramelised cloves on their lamb.June 21, 2015, 1:37 am
This chicken is well and truly stuffed – in a good way! Both inside the cavity and under the skin, making it sensationally succulent and incredibly flavoursome.June 21, 2015, 1:30 am
Roast your pork in an oven-to-table roasting pan. It looks the part, keeps your meat warmer for longer on the dining table and best of all, it reduces the amount of washing up.June 21, 2015, 1:25 am