Ok, how can I put this? Ehm… ok, I´m just gonna blurt it out. I don´t always make everything from scratch! Phew, I feel better now (just don´t tell anyone, all right?).
This post demonstrates how to make a lovely, healthy gourmet-ish dish; on a busy weekday! And with a little Asian twist.
I usually choose entrecôte for my steak dinners. It is so juicy and just packed with flavor!
For two you would need:
- Two nice steaks (e.g. entrecôte or filet mignon)
- 8-10 petite gourmet potatoes (cherie potatoes are lovely for this)
- Rosemary (preferrably fresh)
- Ginger root (about 2-3 ts grated)
- A pack of fond sauce (yup! of course you could make this by reducing some good beef stock – if you have the time)
- 1 shallot (finely chopped)
- 2-3 TS soy sauce
Turn on your oven to 200 degrees Celsius / 400 degrees Fahrenheit. Combine your potatoes and asparagus in an oven-proof dish. Pour some olive oil in a bowl, add the grated ginger root and a small handful of rosemary. Pour the mix over the vegetables, and sprinkle a couple of pinches of flake sea salt over it. Put the dish in oven.
Sautee the shallots in a little oil until soft and lightly browned. Take care not to burn them though. According to this sauce-pack you should add mushrooms. Well, I didn´t have mushrooms. Moving on. Make the rest of the sauce according to the pack, and add the soy sauce. Taste it and add more soy sauce if you´d like.
Season the steaks with salt and pepper and place them in a medium hot/hot pan with a little oil and some butter. Let the steaks sizzle until you see the juices starting to bead on top of the steak, then flip them. Once the juices start seeping out again you should have a rare to medium rare steak – just perfect in my opinion!
The ginger and soy sauce add a certain flare to this classic, without adding much work. Me like 🙂
Bon appétit. Karen.