Steak cheese sauce, a delicious classic taste
Ingredients for 8 people:
1.2kg filet mignon, 2 leeks stalks cut in half in length, sliced very thin
1 tablespoon of cornstarch (cornstarch)
500ml sunflower oil
Sauce:
30g butter
1 chopped onion
1 chopped celery stalk
fresh thyme (10 branches) tied with string
1/2 cup white wine
1 liter fresh cream
200g blue cheese (bleu) or roquefort
50g (2/3 cup) grated Parmesan cheese
1/2 teaspoon of liquid smoke
1 teaspoon of salt
Procedures to prepare it:
Cut the thick steaks (4cm) from the center of the filet mignon and set aside. Prepare the sauce: put the butter in the hot pan and add the onion, leek and thyme string. Stir for 3 minutes until the onion is transparent. Add the wine and leave 2 minutes to cut it in half. Add the fresh cream and liquid smoke and let it boil. When it has boiled, add the cheeses and allow another 3 minutes to boil until the cheeses melt. Put the salt.
Remove the thyme, process the sauce well in a blender and sift it back into the pan. The sauce is ready. (If you are not going to use it right away, put a plastic bag touching the sauce so as not to create a thick layer). Slice the 2 leek stems very thin and place in a bowl. Add cornstarch and mix. Fry the finely chopped leeks in the hot oil and set aside. (Be careful not to burn).
Sprinkle salt and pepper on the steaks and fry in a very hot frying pan with a drizzle of olive oil for 3 minutes on each side to stay on the spot. Assemble the serving plate by placing a sauce base on the bottom of the dish, the steaks on top of the sauce (dry the steaks with paper towels before placing) and the fried leeks on top of each steak. Serve immediately. This was made with the help of my sister restaurant chef and the chef helped me a lot to make this and it taste so good and i shared with my family members and i was so amazed by the taste that i decided that i will make more of these in future because its going to be one of my favourite to eat too.
Spaghetti with zucchini and mint in 15 minutes
Fast ingredients that go great together!
Ingredients for 3 people:
300g spaghetti
1 zucchini
100g butter
75g (1 cup) of grated Parmesan cheese in the thin drain + to sprinkle on the ready dish
2/3 cup fresh mint leaves
juice and zest of 1 lemon
salt to taste
plenty of black pepper (1 teaspoon)
olive oil to taste
Procedures to prepare it:
Place the pasta to cook in boiling salted water according to the packaging time. While the pasta is cooking, place the sliced butter, zest and strained lemon juice on the serving platter. With a vegetable peeler, remove the zucchini peel and place on the platter (reserve the zucchini core for another use). Add mint leaves, Parmesan cheese, salt and plenty of black pepper (1 tsp). Drizzle everything with olive oil.
Drain the pasta when cooking time is over and turn the pasta on the platter over all the ingredients. Add half a ladle of cooking water. Stir well until the heat melts the butter, the zucchini cook lightly and the cheese melts. Decorate with mint leaves and sprinkle with Parmesan cheese. Serve immediately.
Citrus tonic gin, refreshing to enjoy the carnival
Ingredients for each drink:
1 slice of tangerine
1 slice of lemon
1 slice of grapefruit
1 dose of gin
1/2 dose of tangerine liquor (or whatever you have)
1 / 2 can of tonic water
4 juniper balls
ice
Procedures to prepare it:
Place the slices of fruit on the side of the glass, add the gin, liquor, tonic and lots of ice. Stir, place the juniper and serve.
awesome dish