Name: Pink roasted steak with mushroom-and-pepper sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil, for frying ,butter 2 T ,onion, very finely chopped 1 ,Woolworth portabellini mushrooms, sliced 200 g ,green peppercorns 1T ,brandy ½ cup,rosemary 2 sprigs ,beef stock ½ cup ,cream 1 cup ,salt and freshly ground black pepper ,olive oil 4T ,lemons, juiced 2 ,Woolworths mature thick-cut Angus beef sirloin steak 600 g

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Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

oil, for deep-frying
4 large potatoes, peeled and thinly sliced
Maldon salt, to taste
6 baby onions, thinly sliced
1 t salt
400 g beef fillet, cut into small cubes
1 lemon, zested
1 T wholegrain mustard
1 T Worcester sauce
1 t olive oil
green peppercorns, to taste

For the dressing:

½ cup sour cream
2 T Woolworths creamed horseradish
½ lemon, juiced
salt, to taste
10 g fennel fronds, to garnish

Method

1. Preheat the oil in a large pan over a medium heat.

2. To make the dressing, combine the sour cream, horseradish, lemon juice and salt. Chill until ready to serve.

3. Deep-fry the potatoes until crispy. If they are caramelising too much, lay them on a baking tray and finish in the oven at 120°C for 15 minutes. Season with salt.

4. Season the baby onions with salt and allow to stand for 10 minutes to marinate. Toss the fillet with the lemon zest, mustard, Worcester sauce, olive oil and green peppercorns.

5. When ready to serve, top the dressing with the fennel fronds and serve the tartare cold with the crisps.

Cook’s note: Serve with Woolworths crisps if you like.

Find more Christmas recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

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