Sexed up steaks

Sexed up steaks

I had a few frying steaks in the freezer that needed eating. I wouldn’t normally buy frying steaks but they arrived as a part of a batch order I made recently, so I had little choice. I find frying steaks flavourless and the texture is usually quite chewy. So I decided to sex these ones up a bit and concocted a little recipe, which I will share with you.

1. Heat some olive oil in a large frying pan and cooked the steaks for a few minutes on each side until brown. Remove them a keep aside.

2. Add a chopped onion to the pan and saute until soft.

3. Add some chopped parsley, 100ml of passata, a couple of table spoons of chutney (I used red onion chutney), a few splashes of Worcestershire sauce, a glass of red wine, a table spoon of sugar and some seasoning.

4. Simmer for about 10 minutes

5. Add the steaks to reheat

I was pretty happy with the outcome but not even the greatness of my invention could hide the fact that frying steaks are sub-standard and should be avoided at all cost.

Note to self, omit frying steaks from next order (which needs to be soon as stock is running low).

Xmas beef feast (part 2)

Matt's Beef Wellington

Christmas Eve was spent with Tillie’s family at their home in Fleet, Hampshire. My brother-in-law Matt was left in charge of the food whilst the rest of us went to a drinks party at some friends of the family. Matt is a professional golfer with a very bright future ahead of him. But if things don’t work out on the golf course then he’s got a good chance of a career in the kitchen. He loves his food and he’s passionate about cooking.

Matt treated us all to Beef Wellington a la Gordon Ramsey, another sportsman turned cook. He bought a sizable topside cut from a butchers near to their home called R J Ford & Sons. He pasted the meat with English Mustard, covered it with mushrooms then wrapped it in Parma ham, before putting it in the filo pastry.

The outcome was spectacular and I’d thoroughly recommend you give the recipe a try. The video below will tell you how.