A Mouthwatering Meat Recipe, Get Your Teeth Into This Steak
Meat...
just say the word, and picture what comes to mind.
Delicious beef, lamb, or pork, or any number of other delicious dishes.
If you're a meat-eater, there is little that can compare to a brilliant meaty dish, meat being a hugely versatile ingredient that can be cooked in a huge number of dishes according to the preference of the chef.
I'd really recommend getting to know your local butcher, as he will be able to provide you with the best meat, the freshest, healthiest slabs that will provide the most tender and delicious meals.
You can educate yourself as to the best cuts - whether you will prefer the fillet, or sirloin, or rib-eye steak? When cooking a slab of beef steak or similar meat, it is up to you and your guests to decide how you like your meat- the European style would be to have it cooked rare, for just a couple of minutes, while you might like it more well-cooked.
Both have their own advantages, and when you get it right, there's no going back, you'll have to have it cooked that way every time! Here we're going to look at a recipe for a fine tenderloin steak.
We're going to give the ingredients and process to make one serving, but simply add more fillets and increase the other ingredients accordingly to cook for more hungry mouths! Ingredients A 10 oz steak, on the bone Demi-Glace A tbsp of rosemary 1 tbsp of thyme 1 tbsp of tarragon 1 large potato Parmesan cheese to taste Cream Sauce: 1 tbsp.
of sweet pepper 1 egg Sauce: Leek Meat bones Beef concentrate Tomato Onion Carrot Smoked bacon Vegetable broth Ketchup Red wine or Port wine Parsley Slice your steak off the bone, and sear it in a pan quickly to your preference.
Season the tenderloin and when cooked allow it to dry while you make the rest of the meal.
Combine the egg and pepper for a simple cream sauce.
To make the main sauce, place a little oil in a saucepan along with the vegetables.
Use the bones from the meat to make a broth, then add it to the ingredients and let them "sweat" along with the wine.
Let the sauce simmer for around 3 hours, seasoning with salt and pepper to taste.
Let it boil down and sift it, then pour over your steak and get ready to dish up the rest.
Serve with potato mash and parmesan cheese, and sauteed vegetables as you prefer.
Enjoy!
just say the word, and picture what comes to mind.
Delicious beef, lamb, or pork, or any number of other delicious dishes.
If you're a meat-eater, there is little that can compare to a brilliant meaty dish, meat being a hugely versatile ingredient that can be cooked in a huge number of dishes according to the preference of the chef.
I'd really recommend getting to know your local butcher, as he will be able to provide you with the best meat, the freshest, healthiest slabs that will provide the most tender and delicious meals.
You can educate yourself as to the best cuts - whether you will prefer the fillet, or sirloin, or rib-eye steak? When cooking a slab of beef steak or similar meat, it is up to you and your guests to decide how you like your meat- the European style would be to have it cooked rare, for just a couple of minutes, while you might like it more well-cooked.
Both have their own advantages, and when you get it right, there's no going back, you'll have to have it cooked that way every time! Here we're going to look at a recipe for a fine tenderloin steak.
We're going to give the ingredients and process to make one serving, but simply add more fillets and increase the other ingredients accordingly to cook for more hungry mouths! Ingredients A 10 oz steak, on the bone Demi-Glace A tbsp of rosemary 1 tbsp of thyme 1 tbsp of tarragon 1 large potato Parmesan cheese to taste Cream Sauce: 1 tbsp.
of sweet pepper 1 egg Sauce: Leek Meat bones Beef concentrate Tomato Onion Carrot Smoked bacon Vegetable broth Ketchup Red wine or Port wine Parsley Slice your steak off the bone, and sear it in a pan quickly to your preference.
Season the tenderloin and when cooked allow it to dry while you make the rest of the meal.
Combine the egg and pepper for a simple cream sauce.
To make the main sauce, place a little oil in a saucepan along with the vegetables.
Use the bones from the meat to make a broth, then add it to the ingredients and let them "sweat" along with the wine.
Let the sauce simmer for around 3 hours, seasoning with salt and pepper to taste.
Let it boil down and sift it, then pour over your steak and get ready to dish up the rest.
Serve with potato mash and parmesan cheese, and sauteed vegetables as you prefer.
Enjoy!