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Author :chef ssentongo Geoffrey

Blog : Recipes

1 – Tenderloin Steak Diane

Sometime, I add mushrooms to this recipe when am in restaurant it’s fantastic with the steak.

Ingredients

* 1 kg beef tenderloin

* 1 tbsp salt and pepper

* 1 cup sliced mushrooms

* 1/2 cup broth or water

* 3 tbsp butter

* 1 cup heavy cream

* 1 tbsp Dijon mustard

* 1 tsp parsley chopped

* 1 tsp minced chives

Directions

~ season steak with salt and pepper. In a large skillet, heat butter or oil over medium heat. Add steaks; grill until meat reaches desired doneness, by turning each side. Remove steak from pan.

~ Add mushrooms to skillet, stir over medium high-heat until tender. Add broth to digress the pan, stirring to loosen browned bits from pan. Bring to a boil, Add cream and stir until sauce is slightly thickened. Return steaks to pan and turn to coat;heat through. Stir in chives and Serve.

2 – POT ROAST STEAK

The aroma of this roast slowly cooking in the oven is absolutely mouthwatering, it gives the home such a cozy feeling of a restaurant.

Ingredients

* 2 kg boneless chuck roast beef

* 4 tbsp oil

* 1 cup sherry or beer brorh

* 1/2 soy sauce

* 1/4 cup sugar

* 2 tsp beef bouillon granules

* 1 cinnamon stick

* 8 carrots cut into chunks

* 10 potatoes, peeled and cut into quarters

* 2 onions sliced

* 2 tbsp cornstarch

Directions

~ Brown roast in oil in a skillet in all sides; drain. Combine the sherry or broth, soy sauce, sugar, bouillon and cinnamon, pour over beef.

~ Cover and bake at 325° for 2-3 hours or until meat and vegetables are tender, Adding the vegetables at the last 30 minutes of roasting.

* Remove beef, and vegetables, keep warm. Combine cornstarch and Water until smooth. Stir into pan. Bring to a boil for 2 minutes or until sauce thickened. Plate and spoon top with sauce.

3 – BEEF STEAK WITH PORTOBELLO SAUCE

These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy mushrooms with steak.

Ingredients

* 2 beef tenderloin steaks – 4 ounces each

* 1 cup sliced portobello mushrooms

* 1/2 cup dry red wine or beef broth

* 1 tsp all-purpose flour

* 1 tsp Worcestershire sauce

* 1/2 tsp ground mustard

* 1/4 tsp pepper

* 1/8 tsp salt

* 1 tbsp minced fresh chives, optional

Directions

Place a large skillet coated with oil over medium high heat, brown steaks on both sides. Remove from pan.

~ Add mustard and wine to pan, bring to boil, stirring to loosen browned bits from pan. Simmer until liquid is reduced by half. Mix flour and broth until smooth; stir into pan and stir in all ingredients and blend to boil.

Return steaks to pan, cook covered until meat reaches desired remove and serve.

You need something that’s filling, delicious and void of empty calories?

Try one of these quick low-carb breakfast recipes.

Spinach-mushroom scrambled Eggs

I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own.

Ingredients

* 3 eggs beaten

* 1/8 tsp salt and pepper

* 1 tsp butter

* 1/2 cup thinly sliced mushroom

* 1/2 cup baby spinach, chopped

* 2 tbsp shredded cheese

Directions

~ In a small bowl, whisk eggs, salt and pepper until blended. In a small nonstick skillet, heat butter over medium high heat. Add mushrooms; stir until tender. Add spinach, stir until wilted. Reduce heat to medium.

~ Add eggs mixture, cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese and let it set then serve.

Mediterranean Broccoli & cheese omelet

My former head chef taught me to make this omelet years ago, he would make it for breakfast, lunch for some guests.

Ingredients

* 3 cups broccoli florets

* 6 eggs beaten

* 1/4 2% milk

* 1/2 tsp salt

* 1/4 tsp pepper

* 1/3 cup grated cheese

* 1/3 cup sliced Greek olives

* 2 tbsp olive oil

Directions

Preheat broiler. In a large saucepan , place steamer basket over the 1 in. Of water. Place broccoli in bask. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender.

~ In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour egg mixture. Cook, uncovered, until eggs are completely set. Then remove from oven and let it stand 2 minutes. Cut into wedges and serve. You can use any vegetables of your choice.