Simplify your weekday dinners with ingredients all cooked in one pot – like our traditional trinchado – to make more time for winding down and relaxation.
Serves 4 // COOKING TIME 30 min
2 tbsp butter
2 tbsp olive oil
1 kg rump or fillet
2 large onions, diced
2 red chillies
1 garlic clove, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve
1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 tablespoons of water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continually.
4. Add the bay leaf, and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
For something quick and easy, check out our sweet and sour pork pot.