Monk Style Steak (adegas Style:-p)

RECIPE

Monk Style Steak

Servings: 3-4
Difficulty: Easy
Author : Foodeva Marsay

For the Steaks: (FOODEVA MARSAY)

INGREDIENTS

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)

INGREDIENTS

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.

FOR PLATING

~ 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 
https://marsay786.wordpress.com/2015/11/17/monk-style-steak/

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