Your Family - April 2017

FOOD WITH FLAIR

APRIL 2017 47

bacon steak roll-ups

with cheese sauce

Serves 4 Takes 1 hr

8 x 60g beef minute steaks 

125ml bbq sauce

250g cooked streaky bacon, halved

avocado or sunflower oil, for rubbing 

FOR THE CHEESE SAUCE

30ml butter

30ml cake flour

250ml milk

pinch cayenne pepper

200g mature Cheddar, grated

1 Preheat oven to 160°C. Spread

steaks with about 30ml of the bbq

sauce and top each with 3-4 strips

of bacon halves. Roll up and secure

with toothpicks. Season.

2 Heat a griddle pan or barbecue on

high. Rub the roll-ups with oil and

season. Cook for about 2 minutes on

each side for medium or until cooked

to your liking. Baste with the remaining

sauce during the last 2 minutes of

cooking. Place in an ovenproof dish.

3 For the cheese sauce, melt the

butter on medium. Add the flour and

cook for 1 minute. Slowly add the milk

while whisking until smooth. Bring to

a boil, reduce heat and simmer for

about 3 minutes, while stirring, until

slightly thickened. Add the cayenne

pepper and season. Stir in two-thirds

of the cheese until melted.

4 Spoon dollops of the sauce on top of

the roll-ups and sprinkle remaining

cheese on top. Cook under a heated

grill for about 5 minutes or until the

cheese has melted.

Serves 4-6 Takes 30 mins

1kg beef fillet, cut into 4-6 pieces
avocado or sunflower oil, for rubbing 
butter, for frying

FOR THE MUSHROOM SAUCE
60g butter
500g portabellini mushrooms, sliced
60ml brandy
500ml cream
60ml smooth Dijon mustard
15ml wholegrain mustard
handful parsley, chopped

1 Rub the fillets with oil and season.
Heat a knob of butter in a large frying
pan on high and fry the fillets for about
3 minutes on each side for medium-
rare or until cooked to your liking.
Add knobs of butter throughout
cooking to prevent the fillets from
drying out and to help with the
browning. Set aside to rest for
5 minutes.
2 For the mushroom sauce, heat the
butter on high and fry the mushrooms
for about 5 minutes or until browned.
Add the brandy and cook until
evaporated. Stir in the cream and
mustards and simmer for about
5 minutes or until thickened. Mix
through the parsley and season.
Serve with the fillets.

t-bones with anchovy butter

Serves 4 Takes 25 mins + cooling

FOR THE ANCHOVY BUTTER

100g soft butter

15ml thyme, leaves picked

1 garlic clove, crushed

zest of 1 lemon

4 anchovy fillets, finely chopped

4 x 350-500g T-bone steaks

avocado or sunflower oil, for rubbing 

1 For the butter, combine all the

ingredients. Season and shape into

a log in plastic wrap. Refrigerate

until firm.

2 Heat a griddle pan or barbecue on

high. Rub the steaks with oil and

season. Cook for about 5 minutes

on each side for medium-rare or

until cooked to your liking. Set aside

to rest for 5 minutes.

3 Cut slices off the butter and serve

on top of the steaks.

Add 15ml green peppercorns

to the cheese sauce.

variation