This delicious steak is just like the ones you can get at the restaurant
3 medium T-Bone steaks (We’re only 3 at home so only used 3)
Make a paste with the following in a bowl
1 tsp seasoning salt
1 tsp black pepper
1 tsp BBQ spice
1 tsp Aromat
1 tsp garlic powder
Drizzle of Olive Oil
Rub into steaks and set aside
4 tblsp butter, divided
4 tblsp steers basting sauce
2 tblsp olive oil
Heat the olive oil and 2 tblsp of butter.
Fry The steaks on medium heat for 5 minutes a side.
Meanwhile preheat oven to 200 degrees C.
Melt the other 2 tblsp butter in the microwave and mix with the Steers Basting sauce.
Line an oven tray with foil.
Place steaks on foil and baste.
Bake for 3-5 minutes, turn, baste and bake a further 3-5 minutes (depending on preferred doneness.)
Creamy Garlic Mashed Potatoes
4 large potatoes
1 chicken or vegetable stock cube
1 bulb of garlic
Salt, black pepper, olive oil
Double layer of foil to wrap garlic
1 tsp baking powder
2 tblsp butter
2 tblsp cream cheese
2 tblsp parmesan cheese
2 chopped spring onions
Preheat oven to 190 degrees C.
Slice the top off the garlic.
Place on the 2 sheets of foil.
Sprinkle with salt and pepper.
Drizzle with Olive oil.
Wrap and seal and bake for 40 minutes till tender.
In the meantime, boil potatoes in water with stock cube till done. Drain.
Return to pot and mash.
Squeeze garlic out of their skins and mash.
Add to potatoes with remaining ingredients except cream and spring onion.
Using an electric hand mixer, mix potatoes on medium until there are no big lumps gradually adding the cream and increasing the speed until you get desired consistency. [Do NOT use a BLENDER]
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 crushed garlic clove
1-2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Heat some olive oil in a separate pan.
Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.
Add the crushed garlic.
Add the Worcestershire sauce, then the mustard and heat through for a minute.
Turn up the heat and tilt the pan away from you.
Pour the brandy into the far end and allow it to ignite.
Once the alcohol has burnt off, swirl the juices around the pan.
Add the cream and allow the sauce to thicken before turning down the heat.
Recipe Credit : Gordon Ramsay
Prepared, tried and tested by: Melanie Kramar
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