Herworld (Malaysia) - - HER LIVING -

Prep p time: 50 min­utes Cook­ing king time: 10 min­utes Serves: 4


• 2 tbsp olive oil • 18g beef strip loin,n, de­frosted and pat t dry with pa­per towel one hour be­fore cook­ing ng

Cof­fee sea­son­ingg salt (com­bine)

• ½ cup cof­fee gran­ules, an­ules, finely ground • ½ cup sea­sonedd salt • ½ cup gran­u­lat­eded su­gar • 1 tbsp pep­per­corns, rns, freshly ground

• 2 tbsp smoked pa­prika


• 2 tbsp shal­lots, chopped • 2 tbsp flour • 2 tbsp un­salted but­ter • 2 cups beef stock • 2 tbsp flour • 2 cups beef demi-glace

BRUSH both sides of meat with olive oil. Sprin­kle both sides with two tea­spoons of the cof­fee sea­son­ing salt and rub the mix­ture into the steaks. Pre­heat oven to 205°C, and driz­zle one ta­ble­spoon of olive oil in hot pan, and place the steaks in it. Sear for two to three min­utes, with­out lift­ing the meat, un­til it turns crusty brown. Flip the steaks over and let it cook for an­other three min­utes.

TRANS­FER the steaks into a hot oven and cook un­til medium rare. Re­move and set the meat aside. Cover with a foil and let it rest for five min­utes be­fore serv­ing.

FOR THE SAUCE, turn the heat to medium and in the same pan where the steaks were cooked, add two ta­ble­spoons of un­salted but­ter. Add in the chopped shal­lots and once the sauce starts to be­come fra­grant, stir in the flour. Leave it for about 30 sec­onds be­fore whisk­ing in the beef stock and demi-glace.

CON­TINUE to whisk the mix­ture and let it sim­mer un­til the sauce re­duces and thick­ens a bit. Add salt and pep­per to taste. Serve the beef with grilled veg­eta­bles and pota­toes of your choice.

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