Tag-Archive for » Red Wine «
I tagged this recipe to make for a game I am involved in on recipezaar. The original recipe called for kangaroo but stated it could be made with beef also, as I can not get kangaroo here I made it with 2 beef fillets. This is an excellent recipe it is one of the best recipes I have tried in ages for Beef. We loved the combination of the pear juice, red wine and redcurrant jelly and it picked up the flavour of the meat nicely when added to the pan. I also loved the addition of the macadamia nuts it was truly a wonderful dish that is company worthy. It will have your guests thinking you have spent all day in the kitchen, when in reality this is a very easy recipe to make with such outstanding results. To view more photos of this recipe or to read more reviews please click here. Be sure to check out some of the other fab recipes by this chef while your there she has loads. I am going to try in the next few days to get round to posting more of my own recipes which I am now starting to get a bit of a backlog on. I have just been so busy and have not had a chance to go through all the photos yet.
Ingredients
1 Tablespoon macadamia nut oil (can substitute olive oil)
1/2 Cup roasted macadamias (whole or halved)
600g Thick loin kangaroo fillets (can substitute beef or venison)
Fresh ground black pepper
1/2 Cup red wine
1 Fresh pear, peeled and cut into slices (can use a canned pear)
1/4 Cup pear juice (or juice from the canned fruit)
2 Tablespoons red currant jelly or 1 tablespoon cranberry jelly
Method
1. Heat the oil in a large heavy-based pan.
2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
All photos taken by me unless otherwise stated.
This is a super simple steak recipe and the end result is delicious. I tagged this one to make for a recipe game that I play and it turned out really well. I used portabella mushrooms as I love them and they have been in the store at the moment and since we do not get them often I thought I would use them in this recipe. I served ours over creamy polenta as recommended by the chef, topped with the steak and mushrooms it was a delicious dinner. To read more reviews on this recipe or to view more photos please click here.
Ingredients
800g Porterhouse steaks (4 x 200 grams trimmed)
400g Mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 Teaspoons chives (finely chopped)
Red Wine Marinade
1 Garlic clove (crushed or minced)
2 Tablespoons balsamic vinegar
6 Fresh thyme sprigs (small)
1/2 Cup red wine (Lambrusco recommended)
2 Tablespoons olive oil
Salt and pepper (season to taste)
Method
1. Make red wine marinade – combine all ingredients in a ceramic dish. Season with salt and pepper.
2. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
4. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
5. Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
6. Add mushrooms and cook for 5 to 7 minutes or until tender.
7. Remove from heat and add chives and season with salt and pepper.
Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.
All photos taken by me unless otherwise stated.
