This is a classic dish for a reason – it’s yummy. We picked up a pack of 4 large steaks from the supermarket today for only $4.97/kilo, which was remarkably cheap for blade steak. Furthermore, the steaks were so tender that the knife basically fell through them when we went to tuck in. The sauce was stocky, creamy and slightly piquant. So moreish. The macaroni was simply 500g of cooked macaroni mixed with some leftover curry mustard sauce from yesterday’s post. The peas were also from those posted on yesterday – this time shelled and microwaved for a couple of minutes. The recipe for the steak goes like this…
2 x 200g steaks
oil for frying
salt & pepper
1 medium onion, very finely diced
1 clove of garlic, finely diced
1 tablespoon butter
1 cup beef stock
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons brandy
1/4 cup sour cream
3 tablespoons chopped fresh parsley
a squeeze of lemon juice
- Heat a large skillet until smoking hot.
- Take the steaks, season both sides with salt and pepper, and rub with a little oil.
- Sear the steaks well on both sides until very well browned.
- Remove the steaks from the pan and put on a plate.
- Reduce the heat to medium-low, add the butter, the onion, the garlic, and saute for about 5 minutes, until slightly softened.
- Add the brandy, then the beef stock and Worcester sauce.
- Boil rapidly and reduce the liquid by half, making sure to scrape any bits of meat residue off the bottom of the pan, so it dissolves in to the sauce.
- Add the sour cream and mustard, and stir well.
- Return the steaks to the pan and simmer in the sauce until they are cooked to your liking. We had ours about medium-rare.
- Turn off the heat and add the parsley and a squeeze of lemon juice.
- Adjust the seasoning if necessary.
- Serve garnished with additional parsley or some young bay leaves.
This was great with the mac and peas, but it would also be good with things like mashed potatoes, chips, other pastas … even rice.