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14
Main courses cont.
Beef.
Chateaubriand with Mushrooms serves 4-6
1 piece fillet steak (about 1kg)
6 shallots, finely chopped
1
/
2
cup dry red wine
2 teaspoon butter or margarine
200g mushrooms, sliced
juice of
1
/
2
lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
1. Place fillet into a large dish, sprinkle with
shallots and pour over wine. Cover and
marinate for 2 hours in the refrigerator.
2. Heat butter or margarine in frypan on setting
7. Add meat and brown on all sides. Reduce
temperature to setting 5. Cover and cook for
desired amount (to suit your individual taste).
Set meat aside and cover with aluminium foil
to keep warm.
3. Add mushrooms and lemon juice, saute for 2
minutes.
4. Add beef stock and marinade, bring to the
boil. Blend cornflour with a little water. Add
to the stock, stirring constantly until sauce
boils and thickens. Stir through cream.
DO NOT BOIL.
To Serve: Slice beef and cover with sauce.
Serve with steamed vegetables.
Pepper Steak Serves 4
4 pieces fillet steak
2 teaspoons black peppercorns, crushed
60g butter
2 teaspoons oil
3
/
4
cup dry white wine
1 tablespoon brandy or dry sherry
1. Press the crushed pepper into the steak on
both sides. Allow steak to stand 1 hour in the
refrigerator.
2. Heat butter and oil in frypan on setting 7.
Add steaks and cook quickly on both sides to
seal in the juices. Reduce heat to setting 5
and cook for desired amount (to suit your
individual taste). Remove steaks to hot
serving plates.
3. Add wine and brandy, bring to the boil.
Strain through a fine sieve.
Serve over steak.
Stir Fry Beef Serves 6
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, peeled and cut into thin wedges
1 clove garlic, peeled and finely chopped
1 teaspoon finely grated green ginger
1 green capsicum, seeds removed,
cut into thin strips
1 red capsicum, seeds removed,
cut into thin strips
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoons cold water
2 shallots, sliced into 2cm pieces
1
/
4
cup toasted almonds
1. Heat oil in frypan on setting 7. Add meat and
brown. Set aside
2. Reduce heat to setting 5. Add onions, garlic
and ginger, saute until tender.
3. Add capsicum and celery, saute for 2-3
minutes. Add beef stock, soy sauce and
brown sugar. Bring to the boil. Stir through
combined cornflour and water until mixture
boils and thickens.
4. Return meat to the frypan. Add shallots and
cook uncovered for 5-10 minutes.
Serve with steamed rice.