Steak For A Winter Evening
Steak For A Winter Evening
Serves: to serve 4
Prep Time: 5 Minutes + waiting
Cook Time: 15 Minutes
Ready In:
20 mins
+ waiting
ingredients
4 x 6oz-8oz -
sirloin or rump steaks [one per person]
a little - duck fat
FOR THE MARINADE
¼ pint - dry sherry
1 - orange
2 teaspoons - horseradish sauce
2 teaspoons - cranberry sauce
a little - duck fat
FOR THE MARINADE
¼ pint - dry sherry
1 - orange
2 teaspoons - horseradish sauce
2 teaspoons - cranberry sauce
directions
- Grate the rind from the orange, and squeeze the juice. Place these in a mixing bowl and add the sherry, horseradish sauce and cranberry sauce. Mix well then use to fully coat the steaks. Refrigerate the steaks for at least one hour before cooking. (Best way to marinade steaks is to coat them in the marinade sauce, place them in a polythene bag and put any remaining sauce into the bag. Seal the bag and agitate to mix well, then refrigerate for at least one hour before using.)
- Remove the steaks from the marinade then pour the marinade into a saucepan and bring to the boil. Use this as a sauce (gravy) for your meal. Pan fry the steaks in a frying pan (skillet) with a small amount of duck (or goose) fat, turning once or twice. Allow about 4-5 minutes (total cooking) for rare, 6-7 minutes for medium, and up to 10 minutes for well done. Serve with rice, mushrooms and green beans.