| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Sainsbury10 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3 |
|
Shallots; finely chopped |
| 50 |
ml |
Dry vermouth; (optional) (2fl oz) |
| 1/2 |
|
284 ml; (10fl oz) fresh beef |
|
|
; stock |
| 100 |
ml |
Double cream; (3 1/2fl oz) |
|
|
Salt and freshly ground black pepper |
| 120 |
g |
Mixed oyster mushrooms; (4oz) |
| 280 |
g |
Pack of 2 ostrich steaks |
| 2 |
ts |
Freshly chopped chives |
INSTRUCTIONS
Heat 1/2 tablespoon of the oil in a saucepan on a moderate heat. Add the
shallots and cook for 2-3 minutes until soft. Add the vermouth and reduce
its volume by half, this will take approximately 2 minutes.
Add the cream and reduce the liquid until it coats the back of a spoon. Add
seasoning to taste. Remove the sauce from the heat.
Heat 1 tablespoon of the oil in a frying pan and add the mushrooms. Cook
lightly for 2-3 minutes so that they retain their shape and texture. Remove
them from the pan.
Add the remaining oil to the pan and when the oil is hot , season the
steaks with salt and freshly ground black pepper and fry them for 2-3
minutes on each side, a little longer if you prefer your steaks well done.
Add the mushrooms to the sauce and reheat the sauce for 1-2 minutes over a
low heat with the mushrooms.
To serve pour the sauce over the stalks and sprinkle with the chives.
Converted by MC_Buster.
NOTES : A healthy low fat red meat alternative.
Converted by MM_Buster v2.0l.
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