TITLE

Ultimate fast food!

PUB. DATE
October 2012
SOURCE
Daily Mail;10/27/2012, p71
SOURCE TYPE
Newspaper
DOC. TYPE
Article
ABSTRACT
STEAK MEDALLIONS MUSHROOM SAUCE & SPRING GREENS SERVES 4 | 445 CALORIES BEFORE YOU START COOKING Ingredients out � Kettle boiled � Casserole pan, high heat � Medium frying pan, medium heat � Griddle pan, high heat � Stick blender Mushroom sauce ? 30g (1oz) dried porcini mushrooms ? Olive oil ? 250g (9oz) mixed mushrooms ? 2 cloves of garlic ? 1 good splash of brandy ? 4tbsp single cream ? 1tsp truffle oil Greens ? 800g (1lb 12oz) baby new potatoes ? � a savoy cabbage (roughly 400g/14oz) ? 200g (7oz) tenderstem broccoli ? 250g (9oz) frozen peas ? 1tbsp extra virgin olive oil ? � a lemon Ste? 4 x 125g (4�oz) fillet steak medallions ? 150g (5�oz) oyster mushrooms 1 Put the porcini into a mug and cover with boiling water. Halving any larger ones, put the new potatoes into the casserole pan and cover with boiling salted water and the lid. Slice the cabbage 2.5cm (1in) thick, add it to the pan and replace the lid. Put 1tbsp of olive oil into the frying pan and tear in the mixed mushrooms. Squash the unpeeled garlic through a garlic crusher over the top, add the porcini (reserving the liquid) and a pinch of salt and pepper, and toss regularly. 2 Rub the steaks with salt, pepper and 1tbsp of olive oil, then place on the griddle pan with the oyster mushrooms, turning the steaks every minute until cooked to your liking. Trim the ends off the broccoli, then add it to the casserole pan with the peas to cook for 2 minutes. Drain, toss in the extra virgin olive oil and juice of � a lemon, and season to taste. 3 Add the brandy to the mixed mushrooms, carefully light it with a match (if you want), let the flames subside, then add the cream and truffle oil and bring to the boil. Adjust the consistency with the reserved porcini liquid (discarding any gritty bits), then blend the sauce to the consistency of your liking and season to taste. Serve with the steaks, oyster mushrooms, spuds and greens.
ACCESSION #
82837686

 

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