KALAHARI FILLET WITH A PEPPER MUSHROOM SAUCE & RAINBOW SALAD – The Monsies – Alfie (11) & Hannah (8)

_mg_0506INGREDIENTS

Kalahari fillet

  • 200g solid piece of Gemsbok fillet
  • Olive oil
  • Coarse salt

Pepper-Mushroom Sauce:

  • Pepper grinder with black peppercorns
  • 100 g butter
  • 100 g sliced mushrooms
  • 125 ml beef stock
  • 250 ml cream
  • 1 tablespoon Bisto

Crunchy Rainbow Salad:_mg_0536

  • 1 packet Rocket
  • 200 g ripe strawberries
  • 1 cucumber
  • 2 circles plain Feta
  • 1 Avocado
  • 1 yellow pepper
  • 90 g Honey Balsamic Salad Dressing
  • 2 tablespoons sunflower seeds

METHOD

Salad

  1. Prepare salad by cutting salad ingredients to bite size chunks.
  2. Drizzle with feta, seeds and salad dressing.
  3. Set aside till needed

Sauce

  1. Heat butter in pan.
  2. Add sliced mushrooms and fry until soft.
  3. Add beef stock and ground pepper.  Add cream and simmer until thickened.

Steak

  1. Heat griddle pan till smoking hot_mg_0552
  2. Rub steak with oil and season well
  3. Place the steaks in the griddle pan and cook until golden brown and slightly charred, 4 to 5 minutes.
  4. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.
  5. Serve steak topped with sauce and the salad on the side.

Enjoy! Yum.Me!

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