Lamb Shanks in Barbecue Sauce

This is a truly delicious lamb shank recipe the flavour of the sauce is yummo and the meat is so tender when cooked. I just cooked ours on the stove top on a low heat for about 3 hours and they really were just falling off the bone. I served ours over courgette mash with spinach as vegetable and it was a really good meal. If you would like to view more photos of this recipe or read more reviews please click here.

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Ingredients

4 Lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 Slices bacon
1 Ounce butter
1 Onion
1 Ounce plain flour
1 (5 ounce) Can tomato paste
1 1/2 Cups stock
1 Teaspoon salt
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1/2 Cup vinegar
1 Teaspoon dry mustard

Method

1. Wipe the lamb shanks with a damp cloth.

2. Remove the rind from the bacon and chop.

3. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole.

4. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil.

5. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. (I just did mine on the stove top on a low heat for about 3 hours.)

Serve with creamy mashed potatoes and a green vegetable.

All photos taken by me unless otherwise stated.

Creamy Pesto Sauce for Lorac OOPs I mean Lamb

I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.

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Ingredients

1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream

Method

1. Process the basil, garlic, nuts, oil and parmesan until smooth.

2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.

All photos taken by me unless otherwise stated.

Salmon with a Whiskey Sauce

This is a very easy recipe to make and is definitely company worthy and makes for an elegant dish. We love salmon on our house and I am always looking for new ways to prepare it. I used Chivas Regal whiskey as this is what was in the cupboard but I have also made this with Crown Royal which I love, but I am sure this would also work well with any other whiskey. I served ours over wild rice with mushrooms and broccoli.

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Ingredients

2 Salmon fillets
Salt and Pepper to season
1 tablespoon olive oil
1 Tablespoon butter
3 Cloves garlic, crushed
1/2 onion, finely chopped
1 Teaspoon creamy fremch mustard
1 Teaspoon brown sugar
2 Tablespoons raspberry vinegar
1/2 Cup whiskey
1 Teaspoon vegetable stock granules
1/2 Cup orange juice
1/2 Cup heavy cream
1-2 Teaspoons cornflour (depending on how thick you want your sauce.)

Method

1. Season salmon fillets with salt and pepper.

2. In a pan, heat oil, add fillets skin side down, cook both sides until browned and cooked through. Approx 3-6 Min's a side depending on thickness. Mine were quite thick I cooked mine 5 a side.

While fillets are cooking make sauce.

Sauce

1. Melt butter in another pan, add garlic and onion, cook until onion softens, add mustard and brown sugar. Cook for a few seconds.

2. Add vinegar and whiskey, cook for a couple of minutes, add stock granules and orange juice, stir to combine.

3. Add cream, mix a little water with the cornflour and add to sauce, stir until heated through and sauce thickens.

To serve: Place salmon on plate and drizzle sauce over sprinkle with parsley if desired.

All photos taken by me unless otherwise stated.

Lemon Pepper Chicken with Lemon Wine Sauce

This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

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Ingredients
3-4 Chicken Breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
Lemon Pepper seasoning

Sauce

Olive oil
1 Teaspoon fresh ginger, grated
2 Red chilies, finely chopped (add as few or as many seeds as you like.)
1 Teaspoon finely grated lemon rind
1/2 Cup water
1/2 Cup dry white wine
100ml Lemon juice
2 teaspoons instant chicken bouillon granules
2 Tablespoons honey
1-2 Tablespoon brown sugar (depending on personal taste)
1 Teaspoon soy sauce
2-3 Teaspoons cornflour

Sauce yields about 1 cup

Method

1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.

Sauce

1. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.

2. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.

3. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.

To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

All photos taken by me unless otherwise stated.

Creamy Honey Mustard Chicken

This is so simple to make and oh so yummy. I can not get cream of chicken soup here in a can so I buy a packet mix and then make up with half milk and half cream which works perfectly. I actually think I prefer this to a can as I am not big on can soups. I also leave my breasts whole this is just the way I prefer but you could chop them into pieces. I served ours over parsnip mash with fresh veg but it would also be lovely over rice or more traditional potato mash, so take your pick.

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Ingredients

1 Can condensed cream of chicken soup or packet made up with half skim milk and half low fat cream instead of water. (I prefer this way)
1 1/2 Tablespoons coarse grain mustard
2 Tablespoons honey
1/2 cup cream (You only need this if making with a can of soup)
1 tablespoon oil
500 g diced chicken breast fillets (I leave mine whole and slice thickly to serve.)
Chopped chives, to garnish (optional)

Method

1. In a bowl combine the soup, mustard, honey and cream. If using a packet soup make up in a saucepan using milk and cream like stated above, I like to use slightly less liquid than stated on the packet to make for a thicker sauce like consistency, add mustard and honey, stir to combine.

2. Heat the oil in a frying pan and add the chicken and cook for 5-8 min's or until golden brown.

3. Reduce heat to medium, add soup mixture and simmer for 10-20 min's (depending on whether or breasts are left whole or chopped into pieces) stir occasionally until sauce is hot and chicken is cooked through.

4. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.

Garnish with chopped chives if desired.

All photo's taken by me unless otherwise stated.

Tender Beef Pie

This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

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Ingredients

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min's, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min's until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

Spinach and Ricotta Tortellini with Ricotta and Herb Sauce

This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 25-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

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Ingredients

500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste

Method

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.

2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.

3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through.

Serve immediately sprinkle with extra chives and grated Parmesan if desired.

All photos taken by me unless otherwise stated.

Mussels a la Mode de Cologne

Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.

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Ingredients

2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l'Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water

Method

1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min's until mussels open, discard any that don't, Drain and set to one side. Clean pan

2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.

3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.

4. Return mussels to the pan, stir to coat in sauce and cook until heated through.

Serve with hot crusty bread to soak up the sauce

Creamy Peas and Bacon

This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

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Ingredients

1 tablespoon butter
1/2 Onion, finely chopped
3 Cloves garlic, crushed
5 Bacon rashers, chopped finely
2 cups heavy whipping cream
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
Dash cayenne pepper
Mint, sprinkle with some chopped fresh mint (optional)

Mehtod

1. Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.

2. In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.

3. Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's.

3. Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.

Serve sprinkled with fresh mint.

Quick and Creamy Boscaiola Pasta (Bacon and Mushroom)

Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo's or read more reviews of this recipe please click here.

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Ingredients

500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.

2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.

3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.

4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)

5. Stir the spring onion through the mixture, add Parmesan stir to melt.

6. Pour the sauce over the pasta, and toss to combine.

Serve sprinkled with the parsley.

All photos taken by me unless otherwise stated.

Sate Prawns (Shrimp)

This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.

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Ingredients

Note: I made extra sauce than listed as we love things saucy

2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don't)
peanut oil (to stir fry)

Method

1. Mix curry powder, sugar and dried mustard in a small dish.

2. Mix sate sauce, cream and sherry in a jug.

3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).

4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.

5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.

Serve over rice.

All photos taken by me unless otherwise stated.

Crab Stuffed Chicken

This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.

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Ingredients

Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)

Method

1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.

2. Heat oven to moderated.

3. Spray a baking tray with oil.

4. Open out the chicken fillet, spread one half with a quarter of the crab mix.

5. Enclose with other half.

6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.

7. Place on the baking tray in the moderate oven and bake for about 25 minutes.

We ate ours with hollondaise sauce over fresh asparagus.

All photos taken by me unless otherwise stated.

Stuffed Black Mushrooms

This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.

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Ingredients

6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper

Method

1. Remove the stalks from the mushrooms and chop.

2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.

3. Mix the breadcrumbs, parsley, herbs and cheese together.

4. Add the wine and melted butter to the saucepan, then add the dry ingredients.

5. Season to taste with salt and pepper.

6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.

7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.

8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

All photos taken by me unless otherwise stated.

Mou Shu Chicken Wraps

This is a makes for a great, mid week after work fast meal, served with a salad or for a lunch. I used a whole BBQ chicken rather than cooking up breasts to make for an even quicker prep time. If you would like to view the original recipe please click here.

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Ingredients

1 Tablespoon sesame oil
8 Ounces boneless chicken breasts, sliced in strips
Pepper (optional)
1/2 Teaspoon red pepper flakes (optional)
1 1/2 Teaspoons minced garlic (optional)
1/4 Cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
1/4 Teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
3 Tablespoons white wine
1 Teaspoon sugar
3 Cups coleslaw mix (may use 3 cups shredded cabbage)
1 Cup carrot, cut in matchstick size
Flour, tortillas. warmed

Method

1. In a 10 inch skillet, heat oil over medium-high heat.

2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.

3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.

4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.

5. Warm tortilla as directed on package.

6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.

7. If desired, you can serve with plum sauce or other sauce of your choosing.

All photos taken by me unless otherwise stated.

Tuna Steaks With Creamy Shrimp Sauce

This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.

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Ingredients

1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley

Method

1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min's per side depending on the thickness


3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.

4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.

5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.

To Serve: Place tuna on a plate and pour shrimp sauce over steaks.

All photos taken by me unless otherwise stated.

Shantung Chicken

This is a wonderful way to cook a whole chook, it turns out so moist and tender and literally falls off the bone when it comes time to carve. I used less sugar in the sauce and also upped it to 2 chopped chilies instead of 1 and it was really good. I served ours over bok choy with red pepper and bean sprouts for an all round yummy meal. If you would like to view more photos of this recipe or read more reviews please click here.

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Ingredients

1 Garlic clove (crushed)
10g Fresh ginger (2cm piece grated)
1 Tablespoon dark soy sauce
1 Tablespoon dry sherry
2 Teaspoons szechuan peppercorns (crushed)
2 Teaspoons peanut oil
1 5/8kg Whole chickens

Shantung Sauce

1/3 Cup caster sugar (75 grams)
1/2 Cup water
2 Tablespoons white wine vinegar
1 Fresh red Thai chile (chopped finely)

Method

1. Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.

2. Next day - preheat oven to 220C/200C fan forced (430F/390F fan forced).

3. Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.

4. Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replenish if looking at drying out).

5. While the chicken is cooking make the shantung sauce - Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.

6. Remove from the heat and stir in vinegar and chilli.

7. Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).

All photos taken by me unless otherwise stated.

Pan Fried Steak with Sauce

This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.

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Ingredients

1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped

Method

1. Rub salt and pepper on both sides of steak.

2. In large pan melt butter and brown steak well on both sides.

3. (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.

4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.

5. Add flour and cook for 1 minute.

6. Add in beef stock, milk and horseradish.

7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.

8. Add steak and juice, simmer for 5 minutes.

9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.

10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

All photos taken by me unless otherwise stated.