RECIPE:THE CAPTAIN’S SAUCY STEAK WITH SEDGWICK’S OLD BROWN
Steak a family favourite adored by many, a
meat cut that can be enjoyed at any time of the day, whether a quick lazy afternoon
brunch with a friends, dinner time or at the family Sunday lunch, it has that ability
to complement every meal. And if it’s done well you can easily declare it as
your favourite meat cut. Here’s a simple
recipe that you can try using the Sedgwick’s Original Old Brown that will leave
your guests eating their way to the bottom of their plates.
The Captain’s Saucy Steak
Serves 4
(The recipe below is for
pan-frying but you can adapt it for a braai.)
Ingredients
4 rib-eye steaks, about 2,5 cm
thick
30ml olive oil
Sea-salt flakes
Freshly ground black pepper
For the mushroom sauce:
30ml butter
30ml olive oil
30ml finely chopped garlic
300g mixed mushrooms such as
portabellini, king oysters, porcini and button, chopped
125ml Sedgwick’s Original Old
Brown
125 ml double-thick cream
10ml dark soy sauce
Freshly ground black pepper
Method:
1.Allow the steaks to come to room
temperature.
2. In a big heavy-based pan, fry the
mushrooms in the butter and olive oil over medium-high heat. Add the garlic and
season to taste. Keep aside in the pan.
3.Heat a griddle pan until piping hot.
Brush each steak with olive oil and season on both sides with the salt and
pepper and sear for 2 minutes on each side.
4.Remove the steaks from the pan and place
on a warm plate, leave at an angle to rest while you finish the sauce.
5. Deglaze the hot griddle pan with the
Sedgwick’s Original Old Brown. Place the mushrooms in the pan back on the heat
and pour the sherry with the pan juices into it. Add the cream, soy sauce and a good grinding
of black pepper.
6.Serve the warm steaks with the mushroom
sauce.
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