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Beef Espatada

Cook Along

We want you to cook this incredible recipe with us on Wed, 8 Feb at 5pm on SABC 3!
Beef Espetada with creamy mushroom, pepper sauce and garlic chunky fries.

For the garlic chunky fries:
6 large potatoes, peeled

Oil for deep-frying
1T extra virgin olive oil
2t thyme leaves
2 garlic cloves, finely grated
1t smoked chilli flakes
1 lemon, juiced

For creamy, mushroom pepper sauce:

4T extra virgin olive oil
400g brown mushrooms, broken into chunks
4 garlic cloves, finely chopped
2t rosemary leaves, finely chopped
Freshly ground black pepper
2 X 25g Woolworths Demi-Glace sachets
2 cups cream
Salt to taste 
±1.5kg Woolworths Sirloin steaks, cut into large cubes
2T rosemary leaves, finely chopped
2t thyme leaves5 garlic cloves, finely grated
salt and freshly ground black pepper
3T extra virgin olive oil

For creamy, mushroom pepper sauce:
Heat the olive oil over a medium heat. Add the mushrooms and allow to brown without being disturbed. After about 1 minute turn over to cook the other side. Add the garlic and rosemary and combine the ingredients. 

Add the pepper and demi-glace followed by the cream. Reduce the cream slightly or to the desired thickness. Season with salt to taste.

For the garlic chunky fries:
Cut the potatoes into rustic but chunky chips. Add to a pot of salted water and bring to a simmer. Allow
to cook until just tender. Remove them from the water allow to steam for a few minutes. 
Heat the oil for deep-frying. Add the chips to the oil and deep-fry until golden and crisp. While the chips are frying combine the olive oil, thyme, garlic, chilli flakes and lemon juice in a large mixing bowl. Remove the chips from the oil and add to the garlic mixture, toss together to coat. 

For the steak espetada:
Combine the cubed steak with the rosemary, thyme, garlic salt, freshly ground black pepper and olive oil. Massage the ingredients before skewering.
Heat a griddle pan over a high heat. Place the skewered meat on the griddle pan and sear for 45 seconds to a minute or until well browned. Turn over and cook the other side in the same manner.
Hang the espetada over the garlicy fries and serve with the mushroom sauce 

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