Feeds:
Posts
Comments

Posts Tagged ‘Sirloin’

This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley

Method

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.

2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.

3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.

4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.

5. Boil, steam or microwave vegetables, until just tender.

6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.

To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped

Method

1. Rub salt and pepper on both sides of steak.

2. In large pan melt butter and brown steak well on both sides.

3. (2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.

4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.

5. Add flour and cook for 1 minute.

6. Add in beef stock, milk and horseradish.

7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.

8. Add steak and juice, simmer for 5 minutes.

9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.

10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a wonderful steak recipe it is very easy to prepare and the end result is absolutely delicious. It is a definite company worthy dish but also a great romantic meal for two. They had prawns on special at the store the other day when I made this so I topped our steaks with bacon wrapped asparagus and 2 prawns for truly excellent dinner. I also used steak fillet as my cut of beef, which I know is very expensive at the moment, but it was well worth it for a treat. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (200 g) Aberdeen Angus steaks or sirloin steaks
25g Butter
4 Tablespoons Scotch whiskey
250ml Double cream
250ml Beef stock
150g Cleaned sliced fresh mushrooms
1-2 Teaspoon coarse grain mustard
Salt
Fresh ground black pepper

Method

1. Season steaks with salt and pepper. Pan fry the steaks in the butter, to personal taste, and keep them warm.

2. Add the Whiskey to the pan and carefully set it alight.

3. Then add the cream, stock and mushrooms (I prefer to brown my mushrooms separately in little butter before adding.), bring to a boil, reducing the heat to a gentle simmer.

4. Simmer gently until the sauce has reduced by half, stirring from time to time.

5. Add the mustard, stirring well and season to taste.

Serve the steaks with the sauce poured over the top.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy

Method

1. Mix pepper and salt on a plate.

2. Brush both sides of steaks with olive oil.

3. Press steaks into pepper and salt mixture (both sides).

4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.

5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well

7. Add stock, horseradish and brandy, stir to combine and dissolve stock.

I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can’t beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecôte and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided

Method

1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.

2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.

3. Prepare grill.

4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.

5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper.

6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).

7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

I served mine with chips and corn on the cob.

All photos taken by me unless otherwise stated.

Read Full Post »