Sunbeam FP6510, FP7820, FP6710, FP6700, FP7600 manual Cup beef stock, Pepper Steak, Stir Fry Beef

Main courses cont.

Beef.

Chateaubriand with Mushrooms serves 4-6

1 piece fillet steak (about 1kg)

6 shallots, finely chopped

1/2 cup dry red wine

2 teaspoon butter or margarine

200g mushrooms, sliced juice of 1/2 lemon

1 cup beef stock

1 tablespoon corn flour 2 tablespoons cream

1.Place fillet into a large dish, sprinkle with shallots and pour over wine. Cover and marinate for 2 hours.

2.Heat oil and butter or margarine in frypan on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook to desired doneness. Set meat aside and cover with aluminium foil to keep warm.

3.Add mushrooms and lemon juice, saute for 2 minutes.

4.Add beef stock and marinade, bring to the boil. Blend cornflour with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through cream.

DO NOT BOIL.

5.To Serve: Slice beef and serve with sauce. Serve with steamed vegetables.

Pepper Steak Serves 4

4 pieces fillet steak

2 teaspoons crushed black peppercorns

60g butter

2 teaspoons oil

3/4 cup dry white wine

1 tablespoon brandy or dry sherry

1.Press the crushed pepper into the steak on both sides. Allow steak to stand 1 hour.

2.Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 until desired doneness. Remove steaks to hot serving plates.

3.Add wine and brandy, bring to the boil. Strain through a fine sieve.

Serve over steak.

Stir Fry Beef Serves 6

2 tablespoons oil

500g topside steak, cut into thin strips

2 onions, peeled and cut into thin wedges

1 clove garlic, peeled and finely chopped

1 teaspoon finely grated green ginger

1 green capsicum, seeds removed, cut into thin strips

1 red capsicum, seeds removed, cut into thin strips

1 celery stalk, cut into thin diagonal strips

1 beef stock cube blended with 1 tablespoon hot water

2 tablespoons soy sauce

2 teaspoons brown sugar

1 tablespoon cornflour, blended with

2 tablespoon cold water

2 shallots, sliced into 2cm pieces

1/4 cup toasted almonds

1.Heat oil in frypan on setting 7. Add meat and brown. Set aside

2.Reduce heat to setting 5. Add onions, garlic and ginger, saute until tender.

3.Add capsicum and celery, saute for 2-3 minutes. Add beef stock, soy sauce and brown sugar. Bring to the boil. Stir through combined cornflour and water until mixture boils and thickens.

4.Return meat to the frypan. Add shallots and cook uncovered for 5-10 minutes.

Serve with steamed rice.

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