20 mins
+ waiting

Ingredients for Steak For A Winter Evening



Currently displaying quantities in US Imperial Measurements
How to Cook Steak For A Winter Evening
- 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.

In case you are unsure about what type of steak to buy, here are two diagrams that may help...


Reviews of Steak For A Winter Evening
![]() DELICIOUS! So easy too. This is the best tasting steak I've ever had. My boyfriend made for me for Valentine's Day and it was outstanding. We followed the recipe exactly and wouldn't change a thing. It was just perfect. Also, this was very easy to make and yet it looks and tastes very special. Can't wait to have this again soon.This one goes in my 'keeper' file. Thanks for a great recipe. macy (2 reviews) |
What To Eat Tonight

Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.
Other Beef Recipes

The subtle mixture of meat and fish flavours in this traditional Chinese dish enhances the meaty flavour or either pork or beef.

The Chinese often find large pices of beef intimidating, preferring to cut meat into slices and stir-fry it quickly, as in this recipe.

Whilst I eat my chili very hot, this recipe is for a medium strength chili which you can adjust as necessary with more or less chili powder.