4 Porterhouse steak fillets
1 Bunch kale, washed, leaves cut into bite size
4 Medium carrots, cut into bite size
4 Stalks of celery, cut into bite size
2 Medium size tomatoes, cut into wedges
1 Pkt of macaroni
Water for cooking macaroni
4 Tbs Worcester sauce
2 Tbs minced garlic
1 c red wine
Marinade fillets with sea salt set aside for 45 minutes. After 45 minutes marinated add black pepper, Worcester and salt. Let it marinade for 45 minutes again.
Preheat oven 180 Degree C. Transfer fillet to baking tray and bake for 30-40 minutes. In between 15-20 minutes, turn over fillets. Cooked to your liking.
While fillets in oven; heat frying pan on medium high, add oil and garlic; stir fry until fragrant. Then add in kale fry for 5 minutes.
Meanwhile pour macaroni in to microwave safe bowl and add enough water and a pinch of salt; cook on high for 15-18 minutes until al dente. Remove from microwave and drain, and set aside until needed.
Then add in carrot fry further 4-6 minutes. Next add celery and fry for 4 minutes. Now add in tomatoes and red wine. Toss vegetables around to coat in wine. Now pour in the macaroni and mix well to coat in wine and vegetables for 2 minutes.
Remove from frying pan scooped equal portions for 4 plates. Cover with foil to keep warm. Once fillets done, rested 5-7 minutes, transfer to prepared warm cooked vegetables macaroni plates and serve with red wine.