RED WINE EYE FILLET STEAK WITH OVEN BAKED VEGETABLES

Ingredients

2x 200g eye fillet steaks (grass fed is best)
1 capsicum (deseeded and sliced)
400g of potatoes (sliced)
1 zucchini (sliced lengthways)
½ tbsp olive oil
½  cup of dry red wine
½ cup of beef stock
1 tbsp of Dijon mustard
Rosemary leaves

Method

1.  Preheat oven to 180 degrees,       add the potatoes, zucchini and capsicum to a tray and drizzle with oil, tossing to coat. Cook for 20-25 minutes or until golden brown.
2.  Meanwhile, preheat your BBQ to a medium heat, and cook the steaks for 2-3 minutes per side, or to your liking. Remove from the heat and allow to rest. 
3. Mix the wine, stock and dijon in a saucepan over a medium heat. Keep stirring until it comes to the boil and begins to thicken up. 
4. Plate the vegetables and steak before drizzling with the sauce. Garnish with rosemary. Serves 2.