Steak With Lightweight Roast Potatoes and Mushrooms

Steak_and_Mushrooms

A couple of weeks again I posted a recipe for valentine day.

I got quite a good response to it.

Today Sunday 28th February I was looking for ideas for Sunday’s tea.

Decide to have Steak and Mushrooms, I’m sharing the recipe I use with you.

It’s the last weekend in summer here in New Zealand, feeling a little sad with the thought of winter ahead.

STEAK:

750-gram piece of well-trimmed sirloin steak, (no fat)

2 teaspoons horseradish cream

2 teaspoons prepared mustard

2 teaspoons brown sugar

MUSHROOMS:

1 Tablespoon oil

1 onion, peeled and finely chopped

1 teaspoon minced fresh garlic

1/2 cup port or medium-sweet sherry

2 cups beef stock

4 flat (field mushrooms, chopped

6 button mushrooms, finely sliced

2 teaspoons cornflour

pepper to season

LIGHTWEIGHT ROAST POTATOES:

6 small to medium starchy (roasting) Potatoes

1-2 tablespoon olive oil

Preparing The Steak Method:

1. Heat a non-stick frying pan and when very hot add the beef fillet.

Cook quickly over a high heat, browning the fillet evenly on both sides.

Transfer to a board.

2. Mix together the horseradish cream, mustard and brown sugar.

Spread this mixture on the top and bottom of the fillet of steak.

Place on a foil-lined baking tray.

3. Place in a 220c oven, turn down to 200c and cook for 25 mins.

Set aside to rest for 10 minutes, before carving and serving with

Lightweight Roast Potatoes, freshly steamed vegetables and mushrooms.

Preparing Mushrooms Method:

1. Heat the oil in a saucepan and add the onion.

Cook over a moderate heat for 7-10 minutes until the onion is soft, but not colored.

Add the garlic and cook for a further 1 minute.

2. Add the port or sherry and simmer until reduced by half.

Add the beef stock and chopped field mushrooms and simmer until reduced to 1 1/4 cups.

Strain and return to a clean saucepan.

Add the sliced button mushrooms and simmer for 5 minutes.

3. Mix the cornflour with a little water to make a smooth paste and stir into the saucepan.

Simmer for 1-2 minutes until thickened.

Season with pepper before serving.

Lightweight Roast Potatoes Method:

1. Peel the potatoes and place in boiling salted water.

Boil rapidly for 5 minutes.

Drain and return to the saucepan.

Shake the potatoes over the heat to rough up the outside edges.

Alternatively, use a fork to score the outside of the potatoes, so that the edges are rough.

2. Roll the potatoes in the oil so that they are evenly coated and place on a baking tray.

3. Cook at 200c for 15-20 minutes until golden.

Steak Mushroom Sauce

I decided to make a  Mushroom Sauce, didn’t have a nice recipe, I found one on YouTube, will try it, let you know tomorrow what I think of it.It was delicious

It was delicious, worth making, I made it with farm grown mushrooms, I think it makes a difference to what mushrooms you use.

Delicious Chocolate Valentine Day Dessert

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Image: ponsuwan / FreeDigitalPhotos.net

Delicious Chocolate Valentine Day Dessert

Chocolate is yummy at any time, this dessert you will love it, as much as you love your loved one.

There’s no need to dress up and dine out for a special occasion, valentine day is an important day to most couples, sometimes a romantic dinner at home is as inspiring to a happy couple as a night out on the town.

A tasty dessert is usually high with calories, but that’s what makes it special because it’s a treat for a special occasion.

Chocolate Bombs

Here’s the recipe:

Chocolate Bombs

  • 1 cup caster sugar
  • 1/2 cup cocoa
  • 1 tablespoon instant coffee
  • 1/3 cup water
  • 4 egg yolks
  • 1 cup cream
  • 1/2 cup coarsely chopped dark chocolate
  • 1/2 cup whipped cream
  • shaved chocolate.

Method:
1. Place sugar, cocoa, coffee and water in a saucepan and mix well. Bring to the boil, then simmer for one minute.

2. Whisk the egg yolks with an electric mixture until light and fluffy.
Reduce the speed of the mixer to low and add the hot syrup in a continuous fine stream.
Continue beating until the mixture is thick and it forms a ribbon pattern when the beater is pulled away.

3. Refrigerate bowl for 30 minutes to chill the mixture.
Whip the cream and fold into the chilled chocolate mixture with the coarsely chopped chocolate.

4. Line six teacups with plastic food wrap.
Divide mixture among prepared cups.
Place cups in the freezer for at least six hours, preferably overnight, to set.

5. Turn out and remove plastic wrap to serve.
Decorate with whipped cream and shaved chocolate.

This is a divine chocolate dessert that will tempt your sweet tooth.

The nice mould shapes of the bombs are the result of the teacups being lined with the food wrap.

This recipe serves six. It keeps well in the freezer if you only need two, leave the other four in the freezer for another day.