I picked up a lovely piece of eye fillet steak on my trip to Richmond ($22.99 per kilo) so what better than a roast for dinner. This was a 1 1/2 kg piece, I chopped of the tail as it's a bit scrappy to roast, best save for a pasta sauce or the like. I tied up the steak to keep its shape, rubbed it in oil, salt and stuffed in some rosemary. I sealed it well on all sides, then deglazed with some red wine, threw in some garlic cloves and finished it off in the oven (about 25 minutes, I like it on the rare side). Remove the meat, wrap in foil and allow to rest, Add some beef stock (unsalted, be in charge of your own seasoning) to the pan, then whisk in some cold cubes of butter to make a quick sauce. The longer you cook the sauce the thicker it will become. I served the steak with some rosti potatoes, which are just spuds that have been grated, liquid removed, seasoning added, formed into patties and shallow fried. See pics below. This served five, so all in all reasonably priced for a nice dinner. Happy cooking.
To fellow readers of this exciting NEW easy-to-follow gourmet blog.
ReplyDeleteAll of this is extremely yummy and easy to follow (for you) but you may be surprised to learn that the chef-author of these fab recipes (who does not need to use the f* word to gain attention to her skills like an over-hyped Pom chef) also spends some of her time catering for seniors in nursing homes and also provides very yummy FREE meals for a small number of lucky seniors in the Melbourne area who only have basic cooking skills. As an Internet-savvy recipient of this welcome largesse of hers, I thought it would be nice to pay her this tribute.
Brian