Tag-Archive for » Steak Fillet «
I haven’t posted for a couple days as it was my sisters 25th birthday, so I was busy cooking and baking up a storm. I made several dishes some I have already posted and some I haven’t, so I will be posting these over the next few days. Today, I am posting a recipezaars, member recipe, as I am tired after the late night and all the cooking. I do not want to do lots of typing today or having to think what to say. I made this recipe a few nights ago and it was really good. If you want to read all the reviews on this recipe click here.
Ingredients
4 Aberdeen Angus steaks (I used Argentinian steak fillet)
4 Tablespoons Scotch whiskey
10 Ounces heavy whipping cream
5 Ounces beef stock
4 Ounces sliced mushrooms
1 Teaspoon coarse grain mustard
salt and pepper
1 Ounce butter
Method
1. Pan fry the steaks and keep them warm.
2. Add the whisky to the pan and carefully set it alight.
3. Add the cream, stock and mushrooms and bring to a boil. (I cooked my mushrooms in a separate pan, as I prefer them browned, then added them.)
4. Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.
I served mine with potato crisps sprinkled with rosemary and garlic. I also served asparagus wrapped in bacon, really yummy and easy to do.
I cook a couple of cloves of garlic in a pan with some olive oil, I wrap 5 asparagus with one piece of bacon, repeating for as many as you want to make. Place in a shallow baking dish drizzle garlic and olive oil over and bake in 180c oven until bacon is cooked and asparagus tender, about 10 Min’s
All photo’s taken by me unless otherwise stated.
I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven’t made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum
Ingredients
Marinade
2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce
Fried Rice
11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar
Method
1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.
2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.
3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.
For the Rice
1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min’s until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.
Place Rice in bowls lay sliced pork over the top and serve immediately.
4-5 Servings
Review by a recipezaar member
5 Stars
“I had 2 tenderloins so I tried 2 different recipes. Hands down the wonderfully intense flavours of this recipe won over our tastebuds (and left the other tenderloin recipe tasting VERY bland – a balsamic marinade, Pork Tenderloin W/ Balsamic Marinade). Excellent, yummy and a perfect balance of flavours when followed exactly! Easy to prepare with ingredients already in my kitchen. It only marinated for 7 hours but the result was “exceptional,” according to my husband; a non pork eater until recently. I didn’t make the fried rice but I will be sure to next time! Can only say that for anyone watching sodium intake…this recipe is NOT for you!! ”
All photo’s taken by me unless otherwise stated.
