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Serves 4 6tbsp Ale-Gar, plus extra for drizzling 4 x 125-150g (5-6oz) fillet steaks 2 large courgettes, thinly sliced diagonally 2 peppers, deseeded and cut into chunks 2 red onions, sliced into wedges 4tbsp olive oil Salt and freshly ground black pepper Parsley sprigs, to garnish Spoon the Ale-Gar into a shallow non-metallic dish.
To serve, cook 4, 6 or 8oz fillet steaks over a high heat in a frying pan with a little butter, and wilt one bag of spinach with a little nutmeg, squeeze the spinach well to remove excess water.
You'll see in the book that there might be eight recipes with the same ingredient, eight fillet steak recipes and so on, and after you've done those you will never fear cooking steak again.
For main course, the reviewer chose sliced duck in oyster sauce and sliced fillet steak served with a satay sauce.
My perfect world of fillet steaks, single malt whisky and new purple pyjamas was the result of a lovely telephone conversation I had with Jill Gough, of CND Cymru.
The main courses were individually prepared fillet steaks cooked to each guest's preference or baked sea bass - both served with Tom's favourite vegetable, artichoke.
2 lean beef sirloin, rib-eye, rump or fillet steaks
Lakeland Beef fillet steaks were supplied by Pioneer Foodservice, of Carlisle, which also has depots in Gateshead and west Cumbria, for the Ruby anniversary of the awards held at the London Hilton Metropole, attended by top chefs, industry leaders and culinary experts from across the UK.
4 fillet steaks, 9oz on the bone 4 very large Maris Piper potatoesSeasoning Butter
Peppered steak Ingredients (serves 2) 2 rump, sirloin or fillet steaks 25g butter 1 shallot, finely diced Eight black peppercorns Eight white peppercorns Dash of brandy Half glass red wine 100ml double cream Sea salt Soft green peppercorns Method 1.
I am often asked for advice when cooking fillet steaks on how to get the best colour or how not to over cook them.
Ingredients: Two 8oz fillet steaks cut into three slices each.
Three bread rolls, two starters, two 8oz fillet steaks, washed down with two bottles on wine and followed by a plate of cheese - ordered by someone who weighed 25st.
Ingredients 2 fillet steaks (approximately 7oz to 8oz each) 1 small onion, finely diced 60g sliced mushrooms 1tbsp black peppercorns 1 good measure of brandy 100ml water & one good-quality beef bouillon cube 100ml whipping cream 45g unsalted butter Splash of olive oil Method 1.