Shelly's Recipe

ROSEMARY AND RED WINE STEAKS WITH BARBECUED VEGETABLES

Category: Beef Steaks

12 small new potatoes
1/4 cup olive oil
1 tbsp finely chopped rosemary
6 garlic cloves, sliced
Sea salt, to season
4 large, thick mushrooms
12 asparagus spears
1 cup red wine
4 steak fillets, about 9 oz each

Heat a barbecue plate or grill until hot. Toss the potatoes with 1 tbsp of oil, half the rosemary and half the garlic, and season with the sea salt. Divide the potatoes among four large sheets of foil and wrap up into neat pkg, sealing firmly around the edges. Place on the barbecue and cook, turning frequently, for 30-40 minutes or until tender. Meanwhile, brush the mushrooms and asparagus with a little oil and set aside.

Put the wine, remaining oil, rosemary and garlic in a nonmetallic dish and season with pepper. Add the steaks and turn to coat well in the marinade. Leave for 25 minutes, then drain.

Place the steaks on the barbecue with the mushrooms and cook for 4 minutes on each side or until cooked to your liking. Transfer the steaks and mushrooms to a plate, cover tightly and allow to cool.

Add the asparagus to the barbecue, turning regularly for about 2 minutes or until tender. By this stage your potatoes should be cooked. Open the foil and pierce with a skewer to check for doneness. Season with salt and pepper. Serve each steak with a mushroom, three asparagus spears and a pkg of potatoes. Good with cabernet. Serves 4