Tag-Archive for » Steak Fillet «
Here is a wonderful steak marinade, Tastes great and is super easy to do. I top steaks with a large mushroom and caramelised onion. On the side fresh asparagus topped with garlic breadcrumbs and chopped eggs.
Ingredients
4 Beef fillets, 200-300g each
Marinade
1/2 Cup dry red wine
1 Tablespoon balsamic vinegar
1 Dessertspoon Worcestershire sauce
3 Cloves garlic, crushed
2 Tablespoons basil, finely chopped
For the Mushrooms
4 Large flat mushrooms
11/2 Tablespoons olive oil
1 Teaspoon garlic powder (approximate amount enough to sprinkle over mushrooms.)
1 Teaspoon lemon pepper seasoning (Again approximate amount.)
Onions
20g Butter
5-6 Small red onions, sliced thinly
50ml Red wine vinegar
2-3 Tablespoons brown sugar
Asparagus
50g butter
500g Asparagus, ends trimmed
2 Cloves garlic, crushed
2 Tablespoons honey
1/2 Cup breadcrumbs
2 Hard boiled eggs, chopped finely
2 Tablespoons parsley, finely chopped
Method
1. Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. Preferably overnight turning occasionally.
2. Preheat oven to 200c
3. Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 Min’s or until tender.
4. Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min’s or until onions are browned and mixture has thickened.
5. Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 min’s a side, then cook for a further 4-5 min’s a side for medium rare.
To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.
Method for the Asparagus
1. Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.
2. Boil, Steam or microwave asparagus until just tender, drain.
3. Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.
All photo’s taken by me unless otherwise stated.
Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.
Ingredients 
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins
Method
1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
2. Prick pork with a fork, and place in marinade, turning to coat.
3. Cover dish, or seal bag; Chill 2 hours.
4. Remove from marinade, discarding marinade.
5. Place pork on a rack in a roasting pan.
6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
All photo’s taken by me unless otherwise stated.
