COOKING METHODS AND TECHNIQUES
When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare? Do you know which method to apply to, say, beef short ribs? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? The point is that we must know how to apply the cooking methods if we are to put that knowledge to any use. You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. Not only that, but you start saving some real cash too. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods! A true chef can make the cheapest cut of meat taste spectacular. INGREDIENTS *2x300g beef steak *2 tablespoons salted butter *Salt and pepper *For the sauce *200g button mushroom, quartered *One garlic clove, lightly crushed *One sprig *150ml dry sherry *One tablespoon sherry or balsamic vinegar *150ml beef stock or brown chicken stock (could be made with a good bouillon powder) *2 tablespoons double cream yoghurt *One tablespoon grain mustard *2 tablespoons chopped flat leaf parsley *3 tablespoons olive oil METHOD Season the steak with salt and pepper. Melt the butter and fry steak for 4- 5 minutes on both sides or until golden brown Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened. Pour in 100ml sherry and cook until reduced to a glaze, about 3 minutes. Add the vinegar and cook for a few seconds more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 minutes. Remove the garlic and thyme, then mix in the crème fraiche and mustard. Pour in any juices from the steak, then add the parsley. Serve steak with mushroom sauce. CHEF’S TIP *Can also serve steak with herb mayonnaise, pepper sauce as well as cheese sauce. Note… these are two servings.