Surf and Turf Fillet Steak with a Creamy Mushroom Sauce and Parmesan Mash

Summer is around the corner me beauties – and while little miss sunshine flirts shamelessly with us, flashing her sexy long legged rays knowing full well that she’s working us up into a vitamin D challenged frenzy, we are starting to stock up on summer accoutrements. We braai’d last Sunday – we just couldn’t actually wait any longer for a good inhalation of braai fumes and some potato bake.

Trickyricky is going fishing tomorrow morning which is great, for it leaves my morning free to explore the new Chinese Centre at Springfield Park as I promised and let’s hope Tricky comes home with a few nice grunters to pop on the braai. I am praying that The Chinese Centre is going to provide me with an Asian food supply store that is clean, organised, has sales people who speak English and that said salesperson know their products. Asian Ingredients Nirvana which will position itself right next to my Jarvana in my fabulous little world.

My ‘Weekend Special’ today is a recent cook off between Trickyricky and I, Surf & Turf with Parmesan Mash. Tricky took care of the prawns and I took care of the meat and mash … I feel that this dish offers the promise of summer. You can either cook both the prawns and the meat on the braai or in the oven – depending on the weather.

And Ciao to Aaron, the gibbering idiot, who survived elimination Way longer

than anyone thought he would – talk about fly under the radar …..

Check ya later Aaron!

Surf & Turf with Parmesan Mash

Parmesan Mash

Now – you can make any number of different mash’s to accompany a Surf & Turf,

or you could make chips or a nice rice instead of mash. I happen to love mash – so mash it was!

Ingredients

4 large potatoes – peeled & quartered

150g butter

1 cup of full cream milk

Salt & Pepper

Nutmeg – fresh would be great but bottled, powdered is fine about 1/2tsp is plenty.

1/2tsp of cayenne pepper for a little heat or some paprika is fine if you don’t like the heat

2 chicken stock cubes

Method

Peel and quarter your potatoes – put into a pot with 2 chicken stock cubes and a little extra salt. Cover with water bring to the boil and cook until tender all the way through.

Drain and put through a Ricer – or mash with a potato masher

Heat the milk and butter together with the nutmeg and cayenne pepper and add to the mash.

By heating the milk and butter you should be able to avoid any lumps in your mash.

Season with salt and pepper, whisk in the parmesan cheese, cover and set aside.

If you are not in the mood for parmesan mash you could

Click here for my Mustard & Lentil Mash recipe

And if you are just not in the mood for mash at all – Click here for

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my

Savoury Rice/ Riso Saporito recipe

The Surf

Ingredients

At least 3 King prawns per steak portion

Plenty of chopped garlic – at least 5 cloves

Paprika

250g butter

Salt & pepper

1 lemon

Method

Cut the prawns open and under running water and remove the vein that runs down the back.

Place on a tray sprinkle over the chopped garlic

and season with salt, pepper and paprika

and squeeze over the juice of one fresh lemon

Melt some butter and pour it over the prawns.

Cover and set aside for half an hour to marinade.

Pre-heat your oven to 200d.

Just before you start preparing the mushroom sauce – put the prawns into the oven for

approx. 20 minutes to cook. If you are Braaing on a gas braai just pop the tray onto the

grill covered with foil for about 10 minutes – and if you are braaing

on a coal fire give them to hubby or the braaier to pop onto the fire –

they will be cooked in a flash – like 2 minutes on each side –

so keep an eagle eye on them.

The Turf

1 Fillet Steak Per Person

The Mushroom Sauce

Ingredients

100g Butter

1 large punnet of chopped mushrooms

500ml cream

A good slosh of brandy – approx 100ml

Salt & Pepper

4 cloves of chopped garlic

Method

Melt a good knob of butter in a frying pan

Add the garlic and fry until starting to colour up

Add the mushrooms and fry them on a high heat until they are caramelised all over

Season with salt and pepper

Once all of the liquid from the mushrooms has evapourated and they have browned

pour in a good glug of brandy – about 100ml set it alight with a match.

Remember that brandy has a high content of alcohol so the flames will

Be VERY high

STAND BACK and let all the alcohol cook off

As soon as the flames die down – add in the 500ml of cream

And cook for about 10minutes until the cream has thickened slightly

Test for seasoning.

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cooking the meat

I cooked my steaks in the kitchen in a griddle pan –

Heat the pan to smoking hot

Rub a little oil onto the meat and season both sides well – lots of black pepper is really

nice with this sauce so go for it.

Cook your steaks as you like them and then assemble the dish.

On each plate place a bed of mash

Top with a steak

Smother with the mushroom sauce

And top with a couple of prawns.

Buon Appetito

Have the best weekend

Xxx

jan

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!