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#1 Thu 08 Feb 07 5:28pm

jrock

Member
Member since Wed 07 Feb 07

BEEF STEAKS

I WONDERED IF ANYONE HAD ANY GOOD RECIPES FOR BEEF DISHES USINGING FILLET OR SIRLION STEAKS THANKS J

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#2 Thu 08 Feb 07 7:42pm

yackety-yack

Member
Occupation Retired lawyer
From South Africa
Member since Wed 31 Jan 07

Re: BEEF STEAKS

Have a look at Ash's Orange Ginger Beef Stew on page 4.

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#3 Fri 09 Feb 07 6:53am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: BEEF STEAKS

Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick
1 tablespoon vegetable oil
1 teaspoon cracked black pepper
2 tablespoons butter
2 tablespoons brandy or cognac
3/4 cup water
1/2 cup milk
1 (1.2-ounce) package classic brown gravy mix
Brush steaks with oil. Sprinkle both sides of steaks with cracked pepper; press pepper into meat.
Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.
Reduce heat to medium. Add butter to skillet and heat until melted. Add brandy, water, milk and gravy mix. Stirring constantly, bring to a boil; reduce heat and simmer 1 minute. Serve sauce over steak.

Fillet steak with stilton rarebit 

Ingredients
4 x 200g/7oz fillet steaks
salt and freshly ground pepper
3 tbsp olive oil
400ml/14fl oz red wine
600ml/1 pint fresh beef stock
20g/¾oz cold butter, diced
2 tbsp pesto
For the rarebit
2 egg yolks
1 tsp mustard
2 tbsp fresh breadcrumbs
Worcestershire sauce
Tabasco sauce
100ml/3½fl oz milk
100ml/3½fl oz beer
115g/4oz stilton cheese

Method
1. Season steaks and place in a hot frying pan with olive oil. Cook on both sides for a total of 5 -6 minutes, remove from pan and keep warm.
2. Keep pan on full heat and add wine. Boil to reduce by half then add the beef stock and reduce.
3. For the rarebit, place egg yolks, mustard and breadcrumbs in a bowl along with a bit of Worcestershire sauce and a dash of Tabasco. Stir in milk and beer and season. Grate stilton cheese and fold in. mix everything together until a very thick paste has formed.
4. Preheat the grill to a high heat. Top steaks with rarebit and place under grill until golden brown on top. Remove from grill and place on four plates.
5. Season the reduced sauce and add butter to give a glaze. To finish, add pesto to the sauce, pour in around the steaks and serve.

Sirloin Steak with Borderlaise Sauce

2 1/2 - 3 lbs. sirloin steak

Sauce:

3 T. butter
1 medium onion chopped
2 carrots sliced into rounds
4 garlic cloves halved
4 peppercorns
1 bay leaf
1 1/4 C. beef broth
1/2 t. thyme
salt to taste
fresh cracked black pepper
2 T. flour
1/4 C. water
1/2 C. dry red wine
2 T. butter
2 T. fresh parsley chopped

Remove steak from the refrigerator 1/2 hour before cooking.

To make the sauce:

Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft.

Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes.

Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking.

Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes.

To finish sauce remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts.

Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.

Sirloin Steak With Garlic Butter

1/2 C. butter
2 t. garlic powder
4 cloves garlic, minced
4 1/2 inch thick sirloin steaks
coarsely ground salt and pepper to taste

Preheat grill for high heat. In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic. Set aside.

Sprinkle both sides of each steak with salt and pepper. Lightly oil grate, and place meat on grill. Cook for 4 to 5 minutes per side. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

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