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Seasoned Fillet Steak - Orgran


  • Total Time: 1h
  • Serves: 4

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Ingredients

  • Fillet Steak Ingredients -
  • 12 very thin slices of beef fillet (allow 3 x approx. 60g slices per person)
  • olive oil to glaze meat
  • 2 tablespoons ORGRAN Gravy Mix
  • Roast Potato Slices Ingredients -
  • 4 medium potatoes
  • 4 tablespoons olive oil
  • finely chopped fresh rosemary
  • Asparagus & Prosciutto Ingredients -
  • 16 spears of fresh asparagus (allow 4 spears per person
  • olive oil, to glaze cooked asparagus
  • 16 thin strips of prosciutto (allow a strip for each asparagus spear)

Method

  • Fillet Steak Method -
  • 1. Brush beef with olive oil.
  • 2. Put the ORGRAN gravy mix into a large zip seal plastic bag.
  • 3. Add beef strips. Seal bag and coat slices of beef with gravy mix.
  • 4. Cook beef in an electric griller. Follow the manufacturer’s instructions for cooking. Do not overcook or beef may be tough.
  • 5. While beef is cooking, prepare asparagus.
  • Roast Potato Slices Method -
  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare 2 flat oven trays by spraying with cooking spray. Line trays with baking paper.
  • 3. Wash potatoes. Cut potatoes into 0.5cm (¼\'\') slices (leave skins on).
  • 4. Arrange potato slices over base of trays. Do not overlap potato slices.
  • 5. Drizzle oil over potato slices. Sprinkle rosemary over potato slices.
  • 6. Place into a moderately-hot oven and roast for about 20 minutes or until light golden brown and cooked.
  • 7. While potatoes are cooking, prepare beef and asparagus.
  • Asparagus & Prosciutto Method -
  • 1. Remove thick bottoms of spears and discard.
  • 2. Cut bottom of spears by rolling spears towards you and cutting into a point like the sharp end of a pencil. This is done to ‘shock’ the asparagus when it is placed in boiling water. This will help to retain the green colour.
  • 3. Pour a large quantity boiling water into a large saucepan. Place onto heat and bring to the boil.
  • 4. Blanch asparagus by carefully dropping into boiling water. Leave in water for 2 minutes.
  • 5. Remove immediately from boiling water and plunge into cold water for 3 minutes. This will help to refresh the colour.
  • 6. Glaze asparagus spears with olive oil to give a high gloss.
  • 7. Roll a thin strip of prosciutto around each spear.