There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.
The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.
Yummy Lummy is not sponsored by anyone.
Recipe
It’s important to read the recipe before cooking because the timing of processes needs to be understood.
- Porterhouse steak
- Iodised salt
- Garlic powder
- Black peppercorns
- Queensland nut oil
- Spring onions
- Mushrooms
- Sherry
- Salted butter
- Cream
- Radicchio lettuce
- Fennel
- Red onion
- Radish
- Parsley
- Lime juice
- Olive oil
-
Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper.
-
Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns.
-
Put the steak into the refrigerator uncovered for a few hours to brine a little.
-
Heat a toaster oven or a regular oven to about 150 °C (300 °F).
-
Insert the thermometer deep into the meat.
-
Place the meat onto a rack over a backing sheet and put it into the oven.
-
Cook until the internal temperature reaches about 45 °C (110 °F).
-
Slice some radicchio and put it into a bowl.
-
Slice some fennel, red onion and radish and add it to the bowl.
-
Chop some parsley and add it to the bowl.
-
Remove the juice from a lime and mix it with some olive oil to make a salad dressing.
-
Dress the salad.
-
Heat up a frying pan.
-
Remove the thermometer from the meat.
-
Rub Queensland nut oil over the steak.
-
Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind.
-
Sear the steak until you get a nice crust.
-
Remove the steak and allow it to rest.
-
Add some spring onions and mushrooms to the frying pan and sauté until the spring onions and mushrooms are soft.
-
Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms.
-
Cook until the wine is reduced.
-
Add a knob of butter and allow it to melt and be absorbed.
-
Add some cream and stir through.
-
Garnish with chopped parsley.
-
Turn the heat off and take the frying pan off the heat .
-
Put the salad on a dinner plate.
-
Slice the steak and add some to the salad.
-
Slice the rest of the steak and keep it for lunches at work.
-
Pour the sauce over the steak.
-
Shoot a photograph and a short video because Google now wants video on recipe cards.
-
Eat the meal.
-
Wash the dishes (hint, wash as you cook, it makes life easier).
-
Write the recipe.
-
Write the blog post.
-
Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Final thoughts
- Do you sometimes just make the same old thing over and over?
- What’s your week been like?
- How did you spend leap day this year?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
The finished dish looks fantastic I bet it tasted so good!
Thanks. It was very nice.
That salad looks delicious!
Thanks.
I definitely make the same salad for lunch over and over but I need to have something different for dinner!
I know when I eat much the same thing it helps me keep my weight in check too.
Looks filling. 👁👁🍃
Thanks, Gail. I was full afterwards.
Eat/make the same thing over and over… god, yes! This week, for example, I’ve eaten carrot and almond soup with a poached egg on top for three days in a row… Partly because I’ve had a back tooth taken out. (That’s how my week was!). We visited my sister in Fife today, travelling back on the motor bike through Storm Jorge… Delicious looking recipe and beautiful photography as always.
Thanks, Emma. I’m intrigued by the carrot and almond soup. I’ve been eating a steamed egg for breakfast for most days for the last year.