username_taken's kitchen

[username_taken]

While I was out unsuccessfully trying to catch dinner today the steak fairy paid the house a visit and left a nice juicy steak in the fridge for me. Figured I'd do some experimentation and take photos. Here's the results :-

I didn't really measure any of the ingredients, so I'll skip the traditional recipe format and just describe what I did.

* I like my steaks rare and still mooing.

Pepper your steak and put it in a ziplock bag with a splash of bourbon. turn the bag every minute or so to make sure it marinates evenly.

Roughly chop half an onion and add it into a warm pan with some olive oil, salt and pepper. Letting the pan heat up with the onion in it slowly cook it until soft. Then add in some sugar and a splash of white wine vinegar and crank up the heat. The sugar helps the onion caramelize nicely. Decant the onions into a bowl.

Clean the pan with a paper towel and add in some diced bacon over a medium heat. After a minute of frying add in a couple of diced mushrooms. Turn up the heat and cook until the mushrooms are completely sweated out. Add a splash of white wine and reduce down. Add half the put-aside onion and a generous amount of stock and bring to a simmer. Let it simmer for about 10 minutes.

While it's simmering make a basic roux by cooking 2 Tb of flour and 2 Tb of olive oil. Keep stirring to make sure it doesn't burn and bring off the heat when it starts to change colour.

Grab the pot of gravy-in-the-making and strain out the solids and discard ( or keep for ravioli filling ). Leave gravy over a low heat to keep hot ( but not boiling ).

take the steak out of the marinade and pour marinade into gravy. Salt the steak on both sides. Bring a pan up to a high heat and add a splash of olive oil. Lay the steak in the oil, the pan should be really hot so you should hear a really strong sizzle.

Cook for 2 minutes on that side and then turn it. That side should be nicely browned and will be your presentation side. Give it about 30 seconds and then pour in the gravy. Don't be afraid to top up the stock if it gets low.

Turn down the heat and cook until steak reaches desired doneness. Wrap steak in foil and put aside to rest. Bring the gravy to a gentle simmer ( if it's not already ). Add in the rest of the onions and stir through just enough roux to thicken up and give it a nice gloss.

Use a pair of tongs and grab the onion from the gravy, make a bed for the steak with the onion. Put the steak on your plate, pouring any juices from resting back into the gravy. Drizzle gravy over the steak and serve.

[Shrimpo]

I cant help but think how much better it would look with a well done steak!, Still have me drooling though.

[Angus]

Man thats a bit well done for my liking

Na man thats awesome. I nearly cry when you go to someones house and they burn a quality cut.

Angus

[username_taken]

Angus wrote:

Man thats a bit well done for my liking

Yeah I know ... I might as well have just put a lump of coal on my plate

[bootyinblue]

Obviously taking that many photos has made you overcook the steak.

I love a steak to come out on the plate and its already made a start on the salad before I get to it.

Looking the goods though, and oil and flour for a roux is a little different.

[Dimo]

Just had Dinner and I think Im Hungry again

[planetfonz]

omg its hard enough being at work and reading everyones fishing reports - now awesome looking steaks - i'm dying here

[username_taken]

bootyinblue wrote:

Obviously taking that many photos has made you overcook the steak.

I love a steak to come out on the plate and its already made a start on the salad before I get to it.

Looking the goods though, and oil and flour for a roux is a little different.

yeah, I think traditionally you're supposed to use butter and flour, but I like to pretend it's healthy by using olive oil instead of butter.

[benno573]

what a waste of good bourbon!!! :ohmy:

looks the goods mate, bet it tased awesome. i just paid someone $30 for a steak which didn't look half that good!

[Terry H]

:X I'm scared next time I see ya paul you'll be digging into a raw cow :laugh:

It looks the goods, just need to cook the darn thing:P

Edit: I just finished having some fresh squire/snapper. Always best when you caught it that day

[fishyman]

wheres the report for this snapper terry

[Terry H]

Angus wrote:

Man thats a bit well done for my liking

Na man thats awesome. I nearly cry when you go to someones house and they burn a quality cut.

Angus

mate I'll happily well cook a good steak. They taste a lot better and texture is a lot better than a cheap piece of stringy rubbish. No pink stuff thanks :X

I'm with Benno.. not sure whats going on with bourbon on the steak, suppose to be for your drink

But well done paul, now I feel like some steak

Fishyman: Hopefully later tonight/tomoz.

[ando_04]

man im hungey now. at its 11.10 pm

[mrsjimmybob]

i like a bloke that knows how to cook with booze!!

Though I would highly recommend swapping white for red wine with the mushies! and I usually add a dash of Worcestershire & garlic and presto!

[Funfisher]

Two steaks in the first hour and one steak every hour after that.

[kreel]

That's it, my mouth's watering and I'm keen for steak tonight. RARE - knock its horns off wipe its bum and put it on the plate. YUM!:woohoo:

[mangler]

You've done it again mate! Gee that looks good, even if a little over-done! Makes my leftover lambshanks that I had tonight look a little like dog food!

Cheers,

Matt

[werewolf]

kreel wrote:

That's it, my mouth's watering and I'm keen for steak tonight. RARE - knock its horns off wipe its bum and put it on the plate. YUM!:woohoo:

ROFL nice one:lol:

ps - I had mince on toast tonight:dry:

[kriso]

im a fence sitter! i have mine medium.lol

[Samara]

So when are you coming over to do that art work in my kitchen!?! :laugh:

[Stinger]

Well after reading your post and dribbling all day I felt inspired to try and achieve a master piece like yours even if mine would only be a pale reflection.

So I went home last night and marinated some rib fillets.

After reading that you used brandy I thought I would modify my standard marinade and came up with this.

Whole grain mustard

Dash of olive oil

Black sauce

Ground Pepper

"BRANDY"

The stakes were tender as and the brandy really added to the taste.

I will be doing this again

Thanks for the post that inspired this addition to my culinary skills.

[bootyinblue]

mrsjimmybob wrote:

i like a bloke that knows how to cook with booze!!!

I often cook with booze.... and sometimes it even makes it into whats being cooked!

[benno573]

mangler wrote:

You've done it again mate! Gee that looks good, even if a little over-done! Makes my leftover lambshanks that I had tonight look a little like dog food!

Cheers,

Matt

something better than rice though hey mate?

[mangler]

True Benno, not long til payday now, wonder how much Paul would charge to cook a meal like this for me?

Cheers,

Matt

[jeff f]

tried this tonight with an inch thick sirlion

the taste is pure heaven

[benno573]

mangler wrote:

True Benno, not long til payday now, wonder how much Paul would charge to cook a meal like this for me?

Cheers,

Matt

he's cheap mate! i can attest to his ability to cook sticky date pudding. goes good!