Friday, September 24, 2010

Pan Seared beef with gremolata and pommes puree+ Mini pizza

Sigh, so i tot of having alfresco dining with both of my colleague, but sadly the weather was to warm and i have to do tons of stuff before lunch time.. and i had enough trouble going around that day... anyway Thanks Gordan Ramsey... :P

Pan Sear beef with Gremolata and Pommes puree
Pan Sear beef with gremolata and pommes puree was my personal favorite..... i normally prepare it medium rare... i sengaja cook well done... thinking that since my guest is Muslim i should cook well done... the beef is as stiff as a plank and am not happy with the output at all..
how ever.... the Pommes Puree (Whipped potato) is suppose to be the balancers for the beef because chicken stock was use to season the gravy and, Gremolata is act as how to say like an appetizer.... it is a mix of capers and fresh leaves....
Personal Note: Menyesal buat well-done :(

The mini pizza

Never cook two things at one time... i failed to take this out on time for the perfect timing as the crust is to thin and lesser time to cook become a pizza of course... haih...and under season..... :( sorry guys much for the expectation... cant sleep that night thinking that i failed my well planned lunch :( rasa macam nak masak lagi bagi lagi sekali :(

I've shared the pizza recipe now the Pan seared/glazed Beef


2 beef fillets
2 cloves garlic, whole, lightly crushed
Sprig rosemary
Sprig thyme
1 bay leaf
Approx 250ml chicken stock
Olive oil
Salt & freshly ground black pepper

For the gremolata:
2 lemons
Handful flat leaf parsley
Approx 2 tbsp capers, drained

For the pommes puree:
this is the type of potato-romano... i use... sangat cepat empuk ok

500g floury potatoes such as King Edward or Romano, well scrubbed
Approx 60ml semi skimmed milk
1 - 2 tbsp olive oil

How to:

1.To make the pommes puree, place the potatoes in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced. Drain and peel while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer. Heat the milk in a pan to boiling point. Add the mashed potato to the milk then beat in the olive oil and season with salt and pepper.

2.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

3.Season the steaks with salt and pepper. Heat a little olive oil in a very hot pan. Add the steaks and sear on all sides, this should take approx 2 ½ minutes - aim to get a good colour on the meat here as some of it will be lost during the glazing. Add the rosemary, garlic, thyme and bay leaves to the pan and allow to infuse. When the steak is seared on all sides, drain the oil from the pan.

The Vids:

owh owh and thanks Zaini for the Fruit Salad ... Yum~ Yum~ Thanks for coming both of you

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