Friday Night Dinner

[OSSI]

Angus Beef Tenderloin on a Red wine pepper Sauce,with some chips, roasted Red peppers and Spring Onions accompagnied with a nice Tasmanian Shiraz :)

http://i215.photobucket.com/albums/cc76/TASSIOSSI/Food/0051.jpg

[OKgetdown]

That looks freekin awesome!

[OSSI]

That looks freekin awesome!



It was :supergrin:

[OKgetdown]

That meat is cooked exactly right.:eat:

[OSSI]

That meat is cooked exactly right.:eat:



Yep :)

[OKgetdown]

Do you guys have a lot of good local wines and beers in Tasmania?

[OSSI]

Tassi is a big wine groth state and has one of the bigest breweries in Australia
(Boag's) :)

[OKgetdown]

Tassi is a big wine groth state and has one of the bigest breweries in Australia
(Boag's) :)

Interesting. I was having some Yellow Tail the other day, thinking "I bet they keep the real good stuff to themselves.":rofl:

[OSSI]

Interesting. I was having some Yellow Tail the other day, thinking "I bet they keep the real good stuff to themselves.":rofl:



You are right.:rofl:

Yellow Tail exports 99.9 percent :supergrin:

[OKgetdown]

You are right.:rofl:

Yellow Tail exports 99.9 percent :supergrin:

Yellow Tail aint bad at all.

Does anyone down there drink it, or do they tend to drink other stuff more.

[Blast]

That meat is cooked exactly right.:eat:

Absolutely. :eat:
That is a dish fit for an emperor.
Angus beef is the best IMO.

[OSSI]

Yellow Tail aint bad at all.

Does anyone down there drink it, or do they tend to drink other stuff more.



Well it's a bit like Foster. No one down here drinks Foster :rofl:

[OKgetdown]

Well it's a bit like Foster. No one down here drinks Foster :rofl:

No one here drinks Fosters either.:rofl:

[OSSI]

No one here drinks Fosters either.:rofl:


So where the hell are they selling it :rofl:

[OSSI]

Absolutely. :eat:
That is a dish fit for an emperor.
Angus beef is the best IMO.

Just for a humble meat worker :)

[OKgetdown]

So where the hell are they selling it :rofl:

Well, there is this one guy.....



I think he is British....

[OSSI]

Well, there is this one guy.....



I think he is British....

:rofl:

[okie]

That meat is cooked exactly right.:eat:

Yes it is:eat:

[pesticidal]

Take that green crap off the plate, and use the space for some more 'taters.


:supergrin:

[kirgi08]

Yes it is:eat:

Settle down Okster.Thought about askin for the recipe? OSSI,'08.

[OSSI]

Settle down Okster.Thought about askin for the recipe? OSSI,'08.



The sauce??

[kirgi08]

The sauce??

Yep,Also time and temp on the beef.'08.:eat:

[OSSI]

Yep,Also time and temp on the beef.'08.:eat:


Time is difficult because it depends of thde thickness of the steak.
But to do a propper steak:
Give a bit of oil, I use Ghee which is clarified butter without the milksolids. It has the advantage that it doesn't burn. You get it in every diecent supermarket.

OK, add some Ghee in a frying pan, let it get hot. Add your steak. Let it get sizzle for about 2 minutes.
Reduce heat to about half. Give it another one to two minutes.
Turn your steak . (You only should turn your steak once).
Now you have to observe it, because it depends how you like your steak
When the juices come through the top of the steak this is normally medium.


You also can press on the steak to see how it is. The resistance against your pressure indicates how your steak is going.

There is a little trick.
Put your thumb and index finger together without force.
Touch with your other index gently the inside of the ball of the thumb, as you would on the steak
This is rare
Now do the same with tumb and middle finger: this is medium
Now same with tumb and ringfinger: This is well done

Feel the diference?? :)

The sauce is easy.

Take the pan you made your steak in. Don't clean it !!
Add a bit of butter and some finely chopped Spring onions.
Just slightly glaze the onions.
Add some good redwine Wait until wine is nearly evaporated.
Add about an other half a cup of wine
Reduce heat and let in reduce to about half.
Add some coarse ground pepper, (to your like) and a touch of ground corriander.
Add a bit of butter flour to thicken the sauce
Butterflour is butter that you nead with your hands after rolling in plain flour.

The amount depends how thick you want your sauce. It doen't need much.
Start slowly you always can add more
The advantage of butter flour ver. just flour, it makes the sauce much creamier.

Don't styr, just swing the pan slightly until absorbed
Voila
Enjoy

[kirgi08]

Thanxs OSSI,'08.:thumbsup: