Tag-Archive for » marinade «
This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Beef fillets or your favourite cut
Marinade
1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine
Butter
100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar
Method
Butter
1. Combine all butter ingredients in a bowl, make sure you mix well.
2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.
3. Refrigerate until firm.
Steaks
1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.
2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.
Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.
Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.
This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish
Marinade
3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped
Method
1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.
2. Add the tuna steaks to the marinade and turn to coat.
3. Cover and marinate in the refrigerator for 8 hours.
4. Reserve the marinade.
5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.
Serve immediately, garnished with scallions.
All photos taken by me unless otherwise stated.
