Archive for » August 17th, 2008«
I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favourite of his. I notic
ed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much instead of cooking onion in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.
Ingredients
4 Steak fillets (nice thick cut ones.)
2 Onions, sliced thinly
3 Tablespoons Brandy
1 Teaspoons beef stock granules
3 Teaspoons french creamy mustard
1/2 Teaspoon garlic powder
180ml Double cream
120ml Light cream
2 Teaspoons cornflour
11/4 Teaspoon pepper
1 Tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 Teaspoons lemon juice
Method
1. Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
Sauce
1. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
2. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
3. Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
Steaks
1. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
I like mine medium rare so when I have thick steaks like these, I sear each side for 2 Min’s and then place in the oven for 15 Min’s at 180 degrees Celsius.
To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.
All photos taken by me unless otherwise stated.
This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min’s. I love couscous and this is another way of preparing it with the sun-dried 
tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.
Ingredients
Olive oil
2 Chicken breasts
2 Tablespoons sun-dried tomato pesto
2 x 100g Sachets quick cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day for lunch.)
700ml water
1 Teaspoon chicken stock granules
2 Teaspoons lemon rind, finely grated
2 Tablespoons lemon juice
4 Sun-dried tomatoes, chopped finely
2 Tablespoons sun-dried tomato pesto (Extra)
60g Rocket
Method
1. Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
2. Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
3. Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
4. Toss rocket gently into couscous.
To Serve: place couscous on a plate top with sliced pesto chicken.
All photos taken by me unless otherwise stated.
