Steak Medallions with Mushrooms and Peppers

We thought these steaks would be better slow-cooked than just griddled or pan-fried, so I cooked them in a casserole pot instead, which worked a treat! First, I seasoned the steaks with black pepper and a little paprika, then sealed them in oil, turning them once and adding onion rings, sliced peppers and mushrooms when they had browned. Then I sprinkled in a little plain flour, stirred it around for a minute or two, sploshed in some red wine and half a stock cube, put on the lid and placed it in a medium oven for about an hour ... it was delicious!

I served it with fondant potatoes (my first ever attempt - they were almost perfect, too!) and plenty of steamed veg.