| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
|
Pieces steak 2cm thick; approximately |
|
|
; (Fillet, sirloin, |
|
|
; Scotch fillet or |
|
|
; Rump steaks) |
| 1 |
sm |
Onion; finely diced |
| 1 |
|
Garlic clove; crushed |
| 1 |
c |
Red or white wine |
| 1 |
pk |
MAGGI Roast Meat Gravy Mix |
| 1/2 |
c |
Boiling water |
| 1/4 |
c |
Chopped fresh mixed herbs – chives; parsley, tarragon, |
|
|
; thyme |
|
|
Freshly ground black pepper |
| 1 |
c |
Water; (1 to 2) |
| 4 |
lg |
Potatoes; peeled and cut into |
|
|
(4 to 5) |
|
|
; small cubes |
| 1 |
tb |
Butter; (1 to 2) |
| 1 |
|
Egg yolk |
| 1 |
ts |
MAGGI Vegetable Stock Powder |
INSTRUCTIONS
BEEF STEAKS
DUCHESS POTATOES
Beef Steaks:
Heat the butter in a heavy-based frying pan. Add the steaks. Cook
over a moderately high heat for about 2-3 minutes per side for
medium-rare steaks. Remove from the pan and keep warm.
Add the onion and garlic to the pan. Cook for 2-3 minutes.
Add the wine. Cook over a high heat, stirring, until the wine is
reduced by half. Place the gravy mix in a small bowl. Whisk in the
water.
Add to the wine mixture and bring to the boil, stirring. Remove from
the heat.
Stir in the herbs and season with black pepper.
Spoon the sauce over the steaks. Serve immediately with Duchess
Potatoes.
Duchess Potatoes:
Bring the water to the boil in a saucepan. Do not add salt. Add the
potatoes. Cover the pan. Cook for about 10 minutes or until the
potatoes are tender.
Alternatively, microwave on High (100% power) for 7-10 minutes.
Drain the potatoes thoroughly, then push through a sieve or mash until
smooth. Beat in the butter, egg yolk and stock powder.
Place the potato mixture in a piping bag fitted with a star-shaped
piping tube.
Pipe mounds or rosettes of potato mixture onto a greased oven tray.
Cook under a preheated grill for about 5 minutes or until the
potatoes are golden brown.
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