Tag-Archive for » steaks «
This is a great quick and easy meal tastes great and is on the table in about 35-40 Min’s. I have listed liquid amounts as used by the brand of quick cooking polenta I buy so please adjust and prepare according to you packet instructions. I buy 2 minute quick cooking polenta so cooking times will vary if you can not get quick cooking polenta.
Ingredients
4 Large flat mushrooms, sliced thickly (like a portobello)
200g Swiss brown mushrooms, sliced
1 Teaspoon garlic powder
40-50g Butter
4 Steak Fillets (I like thick cut steaks but thin is fine too.)
11/2 Cups Water
11/2 Cups milk
11/2 Cups quick cooking polenta
1 Teaspoon chicken stock
200g mascarpone cheese
1 Cup Parmesan cheese, finely grated
100g Baby spinach leaves
5 Tablespoons balsamic vinegar
8 Tablespoons dry red wine
1/2 Teaspoon sugar
1/2 Teaspoon beef stock
Pepper to taste
Method
1. Melt butter in a pan, add mushrooms and garlic, cook until mushrooms soften and are browned slightly. Add wine, balsamic vinegar, sugar and beef stock, stir to combine and add pepper to taste
2. Meanwhile combine water, milk and chicken stock in a saucepan, bring to the boil, gradually stir in polenta. Reduce heat, stir until polenta thickens, add cheeses and stir to combine, stir in spinach. (I usually cook my steaks while making polenta and let them rest while I stir in the cheeses and spinach, but it will keep warm over a low heat stir occasionally to prevent bottom from burning.)
3. season steaks with salt and pepper. Heat a small amount of oil in a pan and cook steaks until desired doneness. Cooking times will vary depending on the thickness of the steaks.
To Serve: Place a few spoonfuls of polenta on a plate top with steak and mound steak with mushrooms, drizzled with balsamic sauce.
All photos taken by me unless otherwise stated.
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.
