4 fillet steaks (5 oz/150 g each)
3 tbsp clarified butter
salt
1 1/4 lbs (600 g) frozen mixed vegetables
2 oz (50 g) dried morel mushrooms
3 1/2 oz (100 g) cooked and peeled king prawns
1/4 pint (125 ml) beef stock
1/4 pint (125 ml) wheat beer
5 oz (150 g) sour cream
3 tbsp clarified butter
salt
1 1/4 lbs (600 g) frozen mixed vegetables
2 oz (50 g) dried morel mushrooms
3 1/2 oz (100 g) cooked and peeled king prawns
1/4 pint (125 ml) beef stock
1/4 pint (125 ml) wheat beer
5 oz (150 g) sour cream
method
1. Wash and dry the meat. Melt the clarified butter in a frying pan and brown the meat for approximately 5 minutes on all sides. Season with salt and pepper.
2. Drain the vegetables using a colander. Soak the morel in water for some 10 minutes. Remove the meat from the frying pan and keep warm.
3. Add the drained morel, vegetables and king prawns to the frying pan and cook gently. After approximately 5 minutes, add the beef stock and wheat beer. Season with salt and pepper.
4. Leave everything to steep for about 4 minutes. Just before it is ready, stir in the sour cream. Arrange the meat and vegetables on plates. You might want to try croquettes as an accompaniment to this dish.
2. Drain the vegetables using a colander. Soak the morel in water for some 10 minutes. Remove the meat from the frying pan and keep warm.
3. Add the drained morel, vegetables and king prawns to the frying pan and cook gently. After approximately 5 minutes, add the beef stock and wheat beer. Season with salt and pepper.
4. Leave everything to steep for about 4 minutes. Just before it is ready, stir in the sour cream. Arrange the meat and vegetables on plates. You might want to try croquettes as an accompaniment to this dish.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
