Asian recipes

Seared calamari and vegetables on cos

10 minutes

Blue cheese and roasted leek tart

25 minutes

Caramelised leek and chicken coconut curry

15 minutes

Avocado recipes

Grilled onion, avocado and parmesan salad

10 minutes

Lime soufflé with cream, lime zest and sherry

25 minutes

Steak recipes

Pistachio crusted rump steaks with roasted beetroots and asian dressing

40 minutes

Beef recipes

Chargrilled sirloin steaks with curry oil

10 minutes

Pittas topped with tender steak and mustard mayo

10 minutes

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

30 minutes

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

150-200 g fillet steaks
5 large turnips, peeled and quartered
45 g butter
½ cup milk warmed
sea salt and freshly ground black pepper, to taste
250 g fresh shallots, peeled and sliced lengthways
1 cup fresh cream
2 T sherry
1 x 400 ml can lentils, drained
125 g feta, crumbled
100 G crisp chicory leaves, refreshed
50 g wild-rocket leaves, refreshed
extra-virgin olive oil, for drizzling

For the peppercorn marinade, combine:

2 T olive oil
2 T sea salt
4 T peppercorns, crushed

Method

Marinate the fillet steaks in the peppercorn marinade for 30 minutes.

Place a large saucepan of salted water over a high heat, add the potato then bring to a boil. Cook until the potato is tender then drain and add 30g butter and the milk, in small amounts, mashing until smooth.

Season to taste then cover the saucepan to retain the heat.

Add 15g butter to a hot, nonstick frying pan then sauté the shallots until slightly caramelised.

Add the pepper-crusted fillet steaks to the pan then fry for a further 4 minutes a side, or until done to your liking. Turn off the heat.

Mix together the cream and sherry, and add to the pan, ensuring the fillets are well coated. Leave to rest.

Add the lentils and feta to the warm mash and combine before distributing among four plates.

Add a warm fillet to each plate then drizzle with the creamy reduction.

Serve with a crisp chicory-and-rocket salad dressed with lemon juice and olive oil. Season to taste.

Per serving: 4061.8kJ, 44.8g protein, 62.6g fat, 52.6g carbs

TASTE’s take:

From rib-eye to rump, sirloin to fillet, these quick and easy ways with beef elevate steak to a whole new level.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Japanese-style pork schnitzel

Seared calamari and vegetables on cos

Blue cheese and roasted leek tart

Caramelised leek and chicken coconut curry

Grilled onion, avocado and parmesan salad

Crispy onion rings

Corn fritters

Lime soufflé with cream, lime zest and sherry

Pistachio crusted rump steaks with roasted beetroots and asian dressing

Chargrilled sirloin steaks with curry oil

Pittas topped with tender steak and mustard mayo

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Ingredients

Method