Marinated Steaks With Asparagus Topped With Garlic Breadcrumbs A
photo by The Flying Chef
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 4 (200 -300 g) filet of beef, 200-300g each
-
Marinade
- 1⁄2 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, crushed
- 2 tablespoons basil, finely chopped
-
For the Mushrooms
- 4 large flat mushrooms
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon garlic powder (approximate amount enough to sprinkle over mushrooms.)
- 1 teaspoon lemon pepper seasoning (Again approximate amount.)
-
Onions
- 20 g butter
- 5 -6 small red onions, sliced thinly
- 50 ml red wine vinegar
- 2 -3 tablespoons brown sugar
-
Asparagus
- 50 g butter
- 500 g asparagus, ends trimmed
- 2 garlic cloves, crushed
- 2 tablespoons honey
- 1⁄2 cup breadcrumbs
- 2 hard-boiled eggs, chopped finely
- 2 tablespoons parsley, finely chopped
directions
- Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. (Preferably overnight turning occasionally).
- Preheat oven to 200°C.
- Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 minutes or until tender.
- Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min's or until onions are browned and mixture has thickened.
- Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 minutes a side, then cook for a further 4-5 minutes a side for medium rare.
- To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.
-
Method for the asparagus:
- Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.
- Boil, Steam or microwave asparagus until just tender, drain.
- Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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