Weekly meals...
Now that I am back to a regular schedule and the holidays are over, I can post these again...
Sunday: French Onion Soup
Monday: Fend (work)
Tuesday: Chili Dogs (oldie but goodie)
Wednesday: BBQ Chicken legs and baked potatoes. (In Cali, its never to cold to bbq)
Thursday: Garlic and herb shrimp and pasta with Broccolli
Friday: Potluck at friends
Thursday, January 7, 2010
Monday, January 4, 2010
Steak Diane....Steak DELICOUS!
Serves 4
Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper
For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Method: How to make steak Diane with sautéed potatoes and peas
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes).
8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.
Serves 4
Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper
For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Method: How to make steak Diane with sautéed potatoes and peas
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes).
8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.
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