Some Meaty Bits...
14 February 2010
I have been neglecting my website terribly lately…
In my daily life I’m really quite busy with work, skating and Japanese studies, and – as always – Simon and I have been travelling quite a bit on the weekends, enjoying the fantastic snow on the slopes. All of this leaving little opportunity for big-time cooking and little time for posting...
Anyways, this weekend for once we were at home and we decided to sear us some very juicy, tender, medium-rare beef steaks. To go with I created a little rosemary-flavoured juice, in which we dipped some freshly baked baguette, and we also had some very garlicy, very buttery carrots on the side. All together a very enjoyable combination, indeed...
Sizzling Steaks with Rosemary Juice
| serves 4 |
| 4 thick and juicy slices of beef filet |
| salt and pepper |
for the juice: |
| 2 tablespoons concentrated tomato paste |
| 3-4 teaspoons brown sugar |
| 350ml water |
| 1 organic vegetable stock cube |
| 2-3 teaspoons whole green pepper corns |
| 2 branches of fresh rosemary |
| 1/2 dent of garlic |
| 1 teaspoon sweet paprika powder |
| a dash of dry sherry |
| 100ml crème fraîche |
| a slice of butter |
to go with: |
| butter-garlic-carrots |
| baguette or butter potatoes |
Spread the brown sugar in a non-stick sauce pan and bring it to melt at medium heat. When liquid, quickly add the tomato paste and stir energetically with a wooden spoon until the ingredients integrate and take on a slightly roasted, brownish colour. Pour over the water, add the stock cube; bring to a light simmer and mix well. Add the mashed garlic, a teaspoon of sweet paprika powder, some whole green pepper corns as well as 2 whole branches of rosemary.
Let reduce with the lid half closed for about 20 minutes; add a dash of sherry and let boil for another few minutes. Pour through a sieve to filter out the rosemary and pepper corns. Return the juice to the sauce pan, heat up again and stir in the crème fraîche as well as a slice of butter for a very smooth finish.
Sear the steaks to your liking (I take no responsibility though for steaks cooked to shoe soles… - personally I prefer it medium rare) and season with salt and pepper. Serve sizzling hot with the juice on the side.
To go with I can recommend butter-garlic-carrots (sauté the carrots with some mashed garlic in butter and season to taste with salt) and just some baguette; alternatively some nice little butter potatoes.