{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Frances Dwyer's Sauce for Steak

4x 8oz. Steaks (Fillet, Sirloin or Rump)
Salt and Pepper

6 oz. Mushrooms
1 tbs. Butter
Squeeze of Lemon Juice
1 oz. Flour
8 oz. Vine Tomatoes
8 oz. Cream
Salt and Pepper

Put a pan with a heavy base on to heat and when hot put a little sunflower oil and butter on.
When this is sizzling add the meat to the pan and brown it on one side, then turn it and brown the other.
When cooked for about a minute on each side the steak is rare and ready to serve, you should decrease the heat and continue cooking it, turning from time to time to cook it as much as you want. (Bear in mind that the more you cook it the more natural moisture it looses and the smaller the steak gets).
Once cooked put these on a large plate somewhere warm.

First get ready the tomatoes.
Bring a pot of water to the boil and then slip in the tomatoes, put the put into a sink as soon as it comes back to boil and pour in cold water.
When they are cool enough to handle slip off the skins and then chop the tomatoes with a large knife until mashed.
Put to one side.
Rub the mushrooms in a clean tea towel to remove any compost (there is no need to wash cultivated mushrooms)
Slice these, Melt the butter in a large pan and cook the mushrooms in this until all their liquid has evaporated and they are starting to go brown.
Sprinkle over the lemon juice and then the flour and stir this in.
Now put in the chopped tomatoes and bring to the boil stirring all the time.
Next add the cream and again boil and continue simmering for a few minutes.
Now pour in any juices that will have gathered on the steak plate,
Simmer the sauce again.
Pour the sauce over the steaks before serving.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef