Tag Archives: Steak

Fillet Steak with Hasselbacks and Blue Cheese & Onion Sauce!

I wanted something different for Sunday dinner this week. So me and the Mr decided to treat ourselves to some fillet steaks. With how completely and utterly mouth wateringly delicious fillet steaks are, I didn’t want just any side or just any sauce to accompany it.

After scouring Foodgawker for some inspiration I came across these two little show stopping recipes. Garlic Hasselback Potatoes and Onion & Blue Cheese Sauce.

Serves 4. What you will need:

  • 4 Fillet Steaks
  • 4 Baking Potatoes
  • 2 Garlic Cloves
  • Butter
  • Olive Oil
  • 4 tbsp Butter
  • 1 Large Onion
  • 180ml – 240ml Double Cream
  • 60g Blue Cheese, crumbled
For the Hasselback potatoes, preheat your oven to 220°C. Starting at one end, slice approx 3/4 the way down the potato & continue in 3mm intervals along the entire potato. Do the same for the other potatoes. Slice the garlic cloves finely and slide a piece down every other slit. Drizzle with olive oil, season with salt & pepper then put a few knobs of butter on the tops.
Place in the oven for about 40 minutes until the potatoes are cooked & the tops are crispy.
For the steaks, rub both sides with a little olive oil then season with salt and pepper. I was taught to cook them by my Dad. He sears them on both sides in a griddle pan, few minutes on each dependent on how rare you like yours. Then wraps them in foil and allows to rest for about 5-10 minutes. The resting part is quite important if you want a “melt in the mouth” texture as it allows the meat to relax making it much less chewy.
For the Blue Cheese & Onion sauce, melt the butter in a heavy based saucepan & add the onion. Saute over a high heat until they caramalise, be patient as this can take a little while. Mine started to turn golden after about 10-15mins of cooking.
Reduce the heat and add the cream then bring to the boil. Allow to reduce & thicken slightly before stirring in the blue cheese until melted. Season to taste. I found that my sauce started to get a little thicker than i’d like so just kept adding small amounts of milk until it was a little thinner.
Then promptly proceed to stuff your face! I was very impressed with both the sauce & the potatoes. The sauce was jam packed full of flavour and one that I will definitely be making again! And those potatoes would go with pretty much anything, I may try these for a Sunday roast instead of the traditional roasted potatoes.
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See you all next week!
Miss Kitchen Mason

Cantonese Tomato Beef!

I have always enjoyed cooking this style of food but I have never found a recipe that I would use again & again. It’s either too much prep, too many pots, too many ingredients etc. I like simple, quick & tasty food with little fuss & as few pots as possilbe! When I came across this recipe, I took one look and thought… hang on, this might just be the one! There’s few ingredients, all of which I like and the only prep there is is marinading the meat & chopping a few things. This is a Foodgawker recipe from Diana at Apetite for China. It’s been sat in my favourites list for quite some time now so I thought it’s about time I make it!

What you will need:

  • 450g approx Flank steak (I used Sirloin as could not find flank)
  • 1 x Onion
  • 2 x Cloves of garlic
  • 450g approx Tomatoes

Marinade:

  • 1 tbsp Soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tsp Corn flour

Sauce:

  • 2 tbsp Worcester sauce
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Chinese rice wine

First you need to slice your steaks. Make sure you do this across the grain or you will get very chewy pieces of meat! Then mix the ingredients for the marinade together and place in a bowl with the steak, mix well and leave for as long as you can… but at least 30mins minimum. 

Next you need to chop your garlic, tomatoes & onion. Make the tomatoes & onion fairly chunky. Also, mix together the ingredients for the sauce and set to one side.

When the steak has had sufficient marinading time, heat 1 tbsp of oil in a wok. When its hot enough, swirl the oil around the sides, cook the steak until its browned but not cooked through & remove from the wok. Next, add the garlic & onion and cook for about 30secs then toss in the tomatoes. After a minute or so, add the sauce to the wok. Keep cooking until the onions have softened slightly but the tomatoes can still hold there shape. Add the meat back into the wok until it’s cooked through then serve in warmed bowls with rice or noodles.

I am pleased to say that this recipe was unbelievably quick to make, very few pots, minimum fuss with few ingredients & very very tasty!

Definitely a winner in my house, will most certainly be making again. 

That’s all for this weekend guys and gals.

Hope you enjoyed the read & don’t forget to subscribe if you like what you see!

Miss Kitchen Mason

Midnight s’mores & dinner at the rent’s!

Ok, so me and the other half went round to my parents for what was going to be a “Take away & Film” night. It actually turned out to be a bit of a cooking session for me and my mum and a lesson in cooking fillet steak from my Dad! I won’t go into too much detail as this is only a quick post, but it was a great night and a great steak!

 


So anyway, when we were there, I spotted this bag of giant marshmallows that had been on the side at my parents house for months. I asked my mum why they still hadn’t been used and she said that I could take them home with me. Win!

After the bicycle ride home I get an idea. S’mores! I have seen SO many pictures & variations of this so called American treat on Foodgawker and have wanted to make some for AGES! I mean come on, who doesn’t like melted chocolate & marshmallow… sticky amazing deliciousness!

So… I raid my cupboards.

I think this is pretty much all you need to make a S’mores snack.

  • Some type of biscuit (I would have preferred plain to chocolate covered)
  • Marshmallows (freshly pilfered from your parents house)
  • Milk chocolate (good old Sainsburys Basics range already in the cupboard!)

Then I simply put some foil on my grill tray & put the biscuits on with the marsmallows on top. Waited until the marshmallows went shiny on top (so I knew they were melting.) Pulled them out and squished a square of milk chocolate on them. Put them back under the grill until the marshmallows turned golden on top & the chocolate piece had melted.

And this was what came out…

Oh my. Oh my. The  utter gooeyness & stickiness of this is purely devilish treat is smack you in the face fantastic! All be-it quite sickly, I could only manage 3. Although that may have had something to do with the fact that I was munching on the ingredients whilst I was waiting on the grill! Oh well. You only live once right??

Anyway, that is all. I just couldn’t wait to share this one with all of you!

Night night folks.

Miss Kitchen Mason