A Steak Sauce even Dracula would take to Heart

Hi everyone and welcome to the blog. The recipes featured this week are Rump Steak with a Red Wine Jus & Creamy Mash and Carrot & Coriander Soup.

Rump Steak with a Red Wine Jus & Creamy Mash.

This recipe serves 2 people takes 30 mins to prepare and 20 mins to cook.

2 Rump Steaks
3 Medium sized Potatoes - chopped into small cubes
4 Fennel Leaves - sliced thinly
6 Button Mushrooms - Sliced thinly
1 Banana Shallot (or a med. onion) - sliced thinly
1/2 tsp Caraway Seeds
1 Garlic Clove - crushed(or 1 tbsp puree)
3 tbsps Soft Cheese
3 tbsps Gravy Granules
1 - 1.1/2 tbsps Red Wine Vinegar
1 tsp Sugar
250mls Boiling Water
2 tbsps Olive oil

Put the potatoes cubes in enough boiling water to cover them and cook untl soft. Heat the olive oil in a frying pan sautee the shallots (or onions) and fennel until soft, remove from pan and put to one side. Put the mushrooms into the pan and cook them until they go slightly opaque but firm to the touch. Preheat your oven to Gas Mark 4.

Refresh the pan with the remainder of the oil and cook the steak to the desired taste. Put the steak on a tray and put in the oven to continue to cook through. Put all the mushrooms, shallots and fennel back into the frying pan. To this add 50mls of boiling water, then 200mls of ready made beef gravy and stir. Once thoroughly mixed add 1 - 1.1/2 tbsps of Red Wine vinegar to the mixture and again stir. Leave to bring up to temperature, then add the caraway seeds. Whilst this is coming to temperature, prepare the mash by adding the soft cheese and garlic, stirring until mixture becomes creamy.
This recipe is also good with sweet potatoes and chestnut mushrooms all dependant upon your own tastes.

Carrot & Coriander Soup, now this is definately is my own recipe....lol.

This recipe serves 4 people, takes 15 mins to prepare and 25 minutes to cook.

1 tbsp of Oil Veg or Olive oil
1 chopped Onion (white or red)
1 tsp of Ground Coriander
1 chopped Potato (small cubes)
450g chopped Carrots
1.2 litres of vegetable stock (organic stock is preferable)
A handful of chopped Fresh Coriander

Heat the oil in a large saucepan, add the onion and fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 minute. Add the carrots and veg stock, bring to the boil, then reduce the heat. Cover and cook for 20 minutes until the carrots are tender. Tip into a food blender along with the chopped fresh coriander, then blitz til smooth (you may need to do this in 2 batches). Return to the pan, taste and season according to taste, reheat and serve hot.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!..... ChefGarfy =D