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Monk Style Steak
Author : Foodeva Marsay
For the Steaks: (FOODEVA MARSAY)
500 grams Rump/Fillet Steak
1 teaspoon Garlic Paste
¼ teaspoon Turmeric Powder
¼ teaspoon Chilli Powder
½ teaspoon Cumin Powder
½ teaspoon Paprika spice
1 teaspoon Lemon Pepper spice
¾ teaspoon Salt (OR TO TASTE)
1 Tablespoon Lemon Juice
2 Tablespoons Olive oil/Vegetable oil
Instructions for Steaks:
~ Cut steaks into medallions or if thicker Rump steaks are used, halve them, like butterflying the pieces, into thinner slices.
~ Marinate the steaks with all the above ingredients and allow to rest for 10 minutes before cooking.
~ to a heavy based pan on medium heat, add 1-2 Tablespoon Butter.
~ when butter melts, add the steak cuts and brown on both sides, before adding a little water, lower the stove heat, cover and cook until tender. (should take approximately 15-20 minutes)
For The Mushroom Sauce: (FOODEVA MARSAY)
1 Cup Sliced Mushrooms ( I used Button mushrooms)
1 Cup Thick Cream
1 Clove of Garlic (grate to make a paste)
salt and white pepper to season
1 tablespoon Butter
Instructions for Mushroom Sauce:
~ Melt Butter in saucepan
~ Saute the mushrooms for a few minutes, before adding the crushed (paste) garlic clove
~ When water evaporates from saucepan, add the Thick Cream and mix well.
~ Season to taste with Salt and White Pepper
~ If sauce is too thick, simply add a little milk to thin it out.
~ SIMPLY Top a warm plate with the steak medallions
~ Follow with a generous topping of the Mushroom Sauce, either Over the steaks OR as a Side
~ Sprinkle chopped Parsley before serving.
~ May be Served with sides of your choice.
ENJOY >>>>FOODEVA MARSAY
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