Gourmet steak roll and a sad pasteis de nata
This is one of the winners. The steak roll that is. We’ll get to the pasteis de nata later…
ciabatta (I go mine from Fournos)
fillet or sirloin steak (I get mine from Braesides in Parkhurst)
white cheddar cheese
For the decadent mushroom sauce
Fry the mushrooms in butter, add your basil and oregano. Pour in about a glass of red wine and let it reduce. Once it has halved in quantity then add the cream and let it simmer for a while. Depending on how runny/saucy you want it watch the cream and take it off when you like the consistency.
I am sure everyone knows how to cook steak, but in case not, first pat your steak dry with a paper towel. Then rub both sides with olive oil and generously salt and pepper both sides, rubbing it into the meat. Put your pan on the plate, and set on the highest heat and wait for it to start smoking… then without adding any oil put your steak on and cook on either side for about a minute (for medium rare). Don’t continuously flip, and when you take it off let it stand for a minute or two, if you cut it too soon the juices will flow out and your steak will be dry. Yuk.
So thats it! Add the other ingredients in whatever ratio you prefer and dinner’s up.
So lets talk about my pasteis de nata. I LOVE love love these little desserts. Unfortunately apparently not enough to pull them off.
I used a recipe from here. (see recipe outcome from the website below)
Except I used puff pastry from Pick n Pay. Next time I will definitely go with the home made option… but pastry problems aside the filling was TERRIBLE. I have no idea what I did wrong. Unfortunately they came out sort of lumpy, half runny and half over cooked and don’t even get me started on the taste! blegh!
But the steak roll was perfect as always.
Better luck next time my pastry custardy friends.