Central Otago Mirror - - COMMUNITY COOKBOOK - To serve:

300g beef eye fil­let steaks (at room tem­per­a­ture)

3 ta­ble­spoons white wine or Marsala

red onion, finely diced

125g white but­ton mush­rooms, thinly sliced

1 tea­spoon soy sauce

cup sour cream

Pre­heat oven to 220C.

Line an oven tray with bak­ing pa­per.

1. Toss all veg­eta­bles (ex­cept baby kale) with honey/maple syrup and a driz­zle of olive oil on pre­pared tray. Sea­son with salt and pep­per. Roast for 20–25 min­utes, or un­til veg­eta­bles are start­ing to caramelise. Toss half­way to en­sure even cook­ing.

2. When veg­eta­bles have 10 min­utes of cook time re­main­ing, heat a driz­zle of oil in a large fry­pan on medium-high heat. Cook eye fil­let for 3 min­utes each side. In the fi­nal 3 min­utes of veg­etable cook time, move the veg­eta­bles to one side and add beef to tray. Con­tinue to cook for a fur­ther 3 min­utes.

3. Re­move tray from oven and cover beef un­til ready to serve. Sprin­kle kale over veg­eta­bles and toss to wilt.

4. Re­turn same pan to medium heat (do not clean). Add wine/ Marsala to pan, let it bub­ble and use a wooden spoon to rub bot­tom of pan to re­lease any pan brown­ings. Cook un­til liq­uid has al­most evap­o­rated.

5. Add a driz­zle of olive oil to pan along with onion and mush­rooms and cook for about five min­utes, stir­ring oc­ca­sion­ally (add a ta­ble­spoon of wa­ter to pan if onion starts to burn). Add soy sauce and sour cream, im­me­di­ately re­move from heat and stir to com­bine.

Slice beef thinly against the grain. Di­vide roasted win­ter veg­eta­bles be­tween plates and top with sliced beef. Spoon over mush­room sauce.

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