Last nights supper was sort of a glorified beef stroganoff which I served over pasta. The combination of flavours married so well together which resulted in a super tasty meal that I will definitely be making again. I should probably think of a more appropriate and appealing title though.
125g mushrooms sliced
400g fillet thinly sliced
10ml prepared hot English mustard
20ml port or sherry (I used port)
7.5ml maizena (cornstarch)
Salt and black pepper
Fettuccini pasta cooked according to package instructions
Fry the mushrooms in a little butter sprinkled with the vegetable spice until tender and set aside.
Fry the steak in a little olive oil over a high heat for 1 minute and set aside with any pan juices.
Pour the cream into the pan you cooked the mushrooms and steak in and heat.
Whisk in the mustard and add the sherry.
Mix the maizena with a little water and stir through the cream mixture to thicken.
Add the mushrooms and steak to the cream and heat through.
Add salt and grind black pepper to taste and stir through.
I doubt I will ever tire of eating this divine salad, then again, there is something about simple foods that really do it for me. I often feel the simpler a recipe is, the nicer it is. If I don’t have black bean sauce in stock, I make a balsamic and olive oil dressing, which is equally as yummy.
500g fillet steak
3 baby marrows (zucchinis / courgettes)
1 medium red onion
1 red bell pepper
45ml black bean sauce
60ml peanut oil
15ml lemon juice
Fry the steak in a pan or under the grill for 15 minutes or until medium rare, turning during cooking.
Set aside to relax for 10 minutes then cut into thin slices.
Trim the ends off the baby marrows and slice lengthwise with a potato peeler.
Peel the onion and slice thinly.
Cut the pepper in half, deseed and cut into thick slices.
Toss the baby marrows, onion, pepper and salad greens with the meat.
Mix all the dressing ingredients together and drizzle over the salad.