Archive for » December 2nd, 2007«

Grilled Marinated beef fillets with a Tangy Sauce

Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce.

I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion.

You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.


4 Steak fillets
1/4 Cup Balsamic vinegar
4-5 Tablespoons olive oil
11/2 Teaspoons Dijon mustard
11/2 Teaspoons Seeded mustard
11/2 Teaspoons beef stock (I use quite a dense stock, so adjust for taste, with what you use.)
1/2 Cup water
1 Tablespoon sugar (generous)
1Teaspoon cornflour
100ml Sour cream
Pepper to taste


1. Combine vinegar, oil and mustard’s in storage container add steaks and marinate several hours or overnight.

2. Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.

3. Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min’s a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.

4. While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.

To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.

All photo’s taken by me unless otherwise stated.

Christmas Life

We are getting closer to Christmas so I thought I would start adding some drink ideas to my blog. I will start today with some very simple, yet delicious fruity champagne cocktails, the great thing is you can really experiment with just about any fruit, also you can mix several together. I just made mine with strawberries and raspberries, I have listed the recipe below for strawberries but it is exactly the same for raspberries. Have fun and enjoy, if you come up with a yummy combo let me know.


Strawberry Puree

1Kg Fresh strawberries, chopped
250g Caster sugar

Per Each Glass

15ml Grand Marnier
8ml Grenadine
30ml Strawberry puree
Champagne (to top up)

1. Blend strawberries (or whatever fruit you are using.) with sugar in a blender or food processor. Makes about 1 litre. This puree will keep in the freezer for up to 3 months.

2. Mix Grand Marnier, Grenadine and strawberry puree together and pour into the bottom of a champagne flute.

3. Fill the glass slowly with champagne.

4. Stir and serve with a strawberry on the rim.

All photo’s taken by me unless otherwise stated.