The Basics
Leave the steak to stand at room temperature for about 30 mins before cooking.
This makes them more tender. Pat dry with kitchen paper. Heat a little sunflower oil (and butter if using) in a heavy based
fry pan. Cook depending on how you like your steak;
- Rare 2 - 3 mins per side
- Medium 3 - 4 mins per side
- Well done 5 - 6 mins per side
Steak in Mushroom & pepper sauce
Ingredients
4 fillet steaks200g/7oz button mushrooms
2 tsp paprika
1 tsp tomato purée
4 tbsp white wine or stock
142ml/5fl oz sour cream
salt & pepper
fresh thyme, to garnish
Method
Slice the mushrooms and add to the pan. Cook gently for two to three minutes until softened. Stir in the paprika and cook for 30 seconds. Stir in the tomato purée, the wine (or stock) and bring to the boil, then boil until reduced slightly. Stir in the sour cream and heat gently until hot. Season and pour over the steaks. Garnish with fresh thyme.
Steaks with shallots & red wine
Ingredients
4 fillet or sirloin steaks200g/7oz shallots
1 clove garlic
150ml/¼ pint red wine
75ml/2½fl oz beef stock
1 tsp chopped fresh thyme or ¼ tsp dried
Method
Peel and thinly slice the shallots. Crush the garlic. Add to the juices in the pan and cook gently over a low heat for about three minutes, or until softened. Add the wine and bring to the boil. Boil rapidly until there is only about 4 tablespoons of liquid left, add the beef stock and thyme and bring back to the boil. Season with salt and pepper to taste and serve the sauce spooned over the steaks.
Steaks with a piquant sauce
Ingredients
4 rump steaks1 small red onion
1 small green pepper
1 red chilli
1 tsp light muscovado sugar
1 tbsp tomato purée
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
4 tbsp beef stock
Method
Cut the onion into quarters. De-seed and dice the pepper. Slice the chilli. Add the onion to the pan. Cook over a low heat for about 3 minutes until softened. Spoon off any excess fat. Add the pepper and the chilli and cook for 2 minutes until softened slightly. Stir in the sugar, then the remaining ingredients. Bring to the boil. Serve poured over the steaks.
Chef's Tips
When buying meat, it is always best to buy from your butcher, or a reliable source. Always choose meat that looks fresh and moist, but is not wet and has a good color. Avoid meat that has a greyish tinge to it and/or doesnt smell fresh. Steaks can be stored in a refrigerator for 2 - 3 days. Raw meat should be stored at the bottom of the fridge, in its original wrapping and away from cooked meat or other food.