BEEF STEAK WITH COUR­GETTES AND CHANTERELLE MUSH­ROOMS

Recipe Stock­food

House and Leisure Food - - WINTER WARMTH -

4 beef slices (such as en­trecôte,

about 220g each) 4 ba­con rash­ers salt and milled black pep­per 2T veg­etable oil

for the gravy

100ml red wine 200g veal stock 2–3 thyme sprigs 1T but­ter salt and milled black pep­per

for the veg­eta­bles

1 red onion, cut into wedges 2T olive oil 250g chanterelle mush­rooms 1 cour­gette, sliced salt and milled black pep­per ground co­rian­der thyme, to gar­nish

Serves 4

Pre­heat the oven to 140°C (120°C in a fan oven). Wrap the beef in the ba­con and fas­ten with kitchen twine. Sea­son with salt and ground black pep­per, and fry on both sides in hot oil. Trans­fer to an oven rack and roast for about 10 min­utes, depend­ing on the thick­ness of the meat and the de­sired well­ness.

To make the gravy, deglaze the pan with the wine, and add the stock and the thyme. Re­duce to about half the vol­ume, re­move from the heat, stir in the but­ter, and sea­son with salt and ground black pep­per.

For the veg­eta­bles, fry the onion in hot oil, then add the mush­rooms and the cour­gette. Sea­son with salt, ground black pep­per and co­rian­der, and con­tinue to fry for two to three min­utes un­til lightly golden.

Re­move the twine from the meat and ar­range on plates with the gravy and the veg­eta­bles. Gar­nish with the thyme to serve.

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