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Wednesday, June 15, 2011

Prosciutto Steaks with Creamy Mushroom Sauce

This is one of those recipes that almost feels like it isn't a recipe at all.  Almost feels like cheating really, but saying that, it is published in this month's Good Food Magazine - so therefore it must be a recipe!!!

It is one of those meals that really is just "zooshing" up the "basics".  It is basically a steak and mash meal, with a lovely creamy mushroom sauce on the side.

Of course the Thermomix made it all so very simple.  I made the mash in there, and then made the sauce - but I will give you the recipe as printed in the magazine.



Prosciutto Steaks with Creamy Mushroom Sauce
From Good Food Magazine - June edition

Serves 4

600g sebago potatoes, peeled, chopped
1/4 cup skim milk
4 beef eye fillet steaks
4 slices prosciutto
2 tbs olive oil
1 tbs snipped chives

Mushroom Sauce
40g butter
1 tbs olive oil
500g mixed mushrooms, such as swiss brown, shitake, button
2 cloves garlic, crushed
1/2 cup white wine
2 tsp dijon mustard
1/2 cup reduced fat thickened cream

Place the potatoes in a microwave safe bowl.  Cover with plastic wrap.  Microwave at 100% for 4-5 minutes, or until tender.  Stand for 2 minutes.  Add the milk, and mash until smooth.  Season to taste with salt and freshly ground black pepper.

Meanwhile to make the sauce melt the butter and oil in a large frying pan on high.  Cook the mushrooms, stirring for 3-4 minutes, or until browned.  Add the garlic and cook, stirring, for 1 minutes, or until fragrant.  Add the wine and mustard and bring to the boil.  Reduce the heat to low and simmer for 2-3 minutes, or until reduced by half.  Stir in the cream.  Simmer, stirring, for 3-4 minutes, until sauce thickens slightly.  Season to taste.

Preheat a chargrill or BBQ on high.  Wrap the steak with the prosciutto slices.  Brush with a little oil.  Cook the steaks for 3-4 minutes each side, or until cooked to your liking.

Serve steak with the mash, mushroom sauce, and topped with the snipped chives.

As you can see I also served the steaks with my winter time favourite - brussels sprouts, panfried with a little prosciutto.



See ..... incredibly easy (made even easier with TM helping me!!).  It was just a great combination of flavours!!!  Often times it is the basics that produce the best results.  As it was steak - all the plates were literally licked clean at my house last night!!!  You can make all the fancy dishes in the world - but nothing beats a good steak in my books!!!

So Dear Readers what is your favourite - really fancy exotic meals, or the plain simple rustic meals - like good old steak and mash???/

8 comments:

  1. Yum, that is my sort of meal, and those gorgeous brussel sprouts on the side :)

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  2. What an elegant and gourmet meal! The mushroom sauce sounds amazing.

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  3. For real??? This is making my mouth water!!!

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  4. Hi Cate
    Have you made the mushroom sauce in the TMX if so do you have the instructions to do it cause it sounds delish!
    Thanks
    Elisa

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  5. Gosh that is testing the old memory! I think I made it based on the principle for the bechamel sauce! Sorry, can't really,remember, but I'm sure that's what I would have done!

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  6. Hey Cate any tips, times or temps for cooking it in the Thermomix, I love mine and I know it is great for sauces, not more stirring on the stove.

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  7. Hi! I would love a thermomix recipe for this please? :)

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  8. Thermomix recipe please!

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