Quick jus key to tasty steak

Any­one can cook great steak and chips the Na­dia Lim way.

The Tribune (NZ) - - COMMUNITY COOKBOOK - Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

BEEF EYE FIL­LET WITH CUBED POTA­TOES, MUSH­ROOM JUS AND BROC­COLI

Serves 2-3

Prepa­ra­tion: 15 min­utes

Cook­ing: 25 min­utes

Cubed pota­toes

400g pota­toes, scrubbed 2 tea­spoons olive oil

Beef with mush­room jus

300g beef eye fil­let steaks 1 ta­ble­spoon but­ter 200g white but­ton mush­rooms, sliced 1⁄ cup beef stock

2 1 ta­ble­spoon bal­samic vine­gar 1 tea­spoon brown sugar 1 ta­ble­spoon finely sliced chives

Broc­coli

1 ta­ble­spoon but­ter 1 shal­lot, finely sliced 1 head broc­coli, cut into flo­rets

Pre­heat the oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Cut the pota­toes into 2cm-wide slices length­wise then into 2cm cubes. Toss with the olive oil in the pre­pared tray and sea­son with salt and freshly ground black pep­per. Roast for 20-25 min­utes, or un­til golden and crispy. Turn over half­way through cook­ing. Pat the eye fil­let steaks dry with pa­per tow­els and sea­son with salt. Heat a driz­zle of oil in a large fry­ing pan over high heat. Sear for 2 min­utes on each side. Re­move from the pan, cover with foil and set aside to rest (they don’t need to be cooked through at this point). Add the but­ter to the same pan the beef was cooked in. Add the mush­rooms and saute for 2-3 min­utes un­til soft. Add the beef stock, bal­samic vine­gar and brown sugar. Sim­mer for 3-4 min­utes un­til slightly re­duced. Sea­son to taste. While the sauce is cook­ing, melt the but­ter in amedium saucepan, add the shal­lot and saute for 3min­utes, un­til golden. Add 1⁄4 cup wa­ter and the broc­coli, cover and cook for 2-3 min­utes un­til the broc­coli is bright green and just ten­der. Add the steaks back to the fry­ing pan with the mush­room sauce and bring back to sim­mer­ing point. Cook for 30 sec­onds to 1minute on each side for medium rare, depend­ing on the thick­ness of the steaks, or un­til cooked to your lik­ing. Sprin­kle with the chives. To serve, spoon the pota­toes onto plates, add the eye fil­let steak with the mush­room jus and a help­ing of broc­coli.

Recipe cour­tesy of My Food Bag; for more like this go to my­food­bag.co.nz.

PHOTO: MY FOOD BAG

A quick mush­room jus takes a sim­ple steak dish to the next level.

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