Scotch Fillet in Rich Sauce

    30 minutes

    I made this up, not knowing how it would turn out, and the family loved it. Try serving over garlic mashed potatoes.

    103 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 1kg scotch fillet steak, sliced
    • 2 cups chunky pasta sauce
    • 2 cloves garlic, minced
    • 1/2 cup (125ml) red wine

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a frypan over medium high heat. Add the onions and saute until tender, about 5 minutes. Add the steak strips, turning so that all sides get browned, about 10 minutes.
    2. Add the tomato sauce, garlic and red wine. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

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    Reviews in English (100)


    This dish is deceivingly delicous!!! When I told my boyfriend I was making it for dinner he wasn't too sure about pasta sauce over steak but after he tried it he couldn't believe the unique taste it had. The juices from the steak along with the wine totally change the flavor of the pasta sauce (I used chunky mushroom). I did cut the pasta sauce down to 1 1/2 cups and sauteed the garlic with the onions, and served it over garlic mashed potatoes as suggested. It was WONDERFUL!! Thanks for the great recipe!  -  26 Oct 2005  (Review from Allrecipes USA and Canada)


    I can't say enough good things about this recipe. Not only was it delicious it was so simple to put together. I can see myself making this at least two or three times a month. Thank you SO much for sharing this!  -  26 Jan 2005  (Review from Allrecipes USA and Canada)


    This recipe is delicious. I serve it frequently over garlic mashed potatoes. Sometimes for a quick meal, I evev use the instant garlic mashed. The sauce has a wonderful flavor that transforms itself and tastes nothing like the original pasta sauce. I also was worried that it would taste like "spaghetti sauce with steak strips", but it doesn't. It's a great recipe and part of our monthly rotation.  -  05 Jan 2005  (Review from Allrecipes USA and Canada)