Preparation time: 10 minutes
Cooking time:
7 - 8 min. + 3 min. oven off
4 serving
800 gr. beef fillet steaks (4 slices)
300 gr. ripe tomatoes
1 little branch of rosemary
1 garlic clove
a pinch of fennel seeds
4 tablespoons of red wine
olive oil
salt
pepper
Preparation
1.
Put a large roasting pan in the oven set at
maximum heat for 5 minutes. If there is
some skin left around meat, it s better to cut
it in several points with scissors,
otherwise meat could not properly cook.
2.
With a little oil grease only one side of
the steaks and, after suggested time, arrange
them in crown-shape in the burning pan, the
greased side contacting the bottom of the
pan. Put again in the oven set at maximum
heat for 3 minutes.
3.
Then turn steaks and spread them with
peeled deseeded chopped tomatoes. First dust
everything with rosemary and garlic minced
together and then with a pinch of fennel
seeds. Sprinkle each steak with a tablespoon
of olive oil and wine. Keep on cooking
always at maximum heat for 4 minutes to ha
ve an underdone fillet and for 5 minutes
for a better cooked fillet.
4.
When cooking time is over, add salt, pep-
per and let it stand in the oven off for 3
minutes; finally serve accompanied by three-
coloured vegetables.
Ingredients
FILLET STEAK EN
CASSEROLE
Preparation time:
30 minutes
Cooking time: 12 minutes
4 serving
700 gr. pork chop
chive
30 gr. parsley
200 gr. very fresh cream
beef extract
1 tablespoon of green pepper grains
cognac
little white flour
30 gr. butter
1 lemon
soy sauce
salt
pepper
Preparation
1. Wash and mince: parsley, chive. Wash
the lemon, grate its peel into a small dish.
Make sure pork chop is clean and cut it into 4
slices, as even as possible. Beat them a little,
sprinkle with salt, pepper, lemon peel and
minced herbs. Put pork slices on a dish and
oil them a little on both sides.
2. Put a roasting pan (large enough to
contain pork slices) in the oven at maximum
heat for 7 minutes, then set on it meat slices
in circle. Put pan back in the oven at
maximum heat for 8 minutes, turn meat once.
3. After cooking time, sprinkle pork slices
with lemon juice, then put them on a dish,
cover with aluminium foil and keep in a
warm place.
4. Dilute a teaspoon flour in the cream, pour
it with a 1/4 teaspoon of beef extract
(diluted in 2 tablespoon hot water), in the
pan. Put pan in the oven still at maximum
heat for 2 minutes, stir twice to prevent
lumps. Add green pepper, a tablespoon
cognac, a tablespoon of soy sauce and butter
in pieces. Stir, add a tablespoon lemon
juice and remaining minced herbs.
5. Mix all ingredients, put pork slices in the
pan, turn them into the sauce. Cover the
pan, put it in the oven at maximum heat for 2
minutes and serve.
Ingredients
PORK CHOP
HERBS FLAVOUR
Preparation time:
20 minutes
Cooking time: 5 min. + 2 min. oven off
4 serving
ROSEMARY BEEF
700 gr. beef (4 slices)
1 little branch of rosemary
1 garlic clove
1 cube stock cube
Worcester sauce
olive oil
pepper
Preparation
1.
Put a roasting pan in the oven set at ma-
ximum heat for 5 minutes. Mince rosemary
leaves and garlic clove together.
2.
If there are, cut in three or four points the
fat parts or the shin, around the slices, then
grease them on each side with little oil. Dust
with minced rosemary and garlic clove
and crumbled cube.
3.
When suggested time is over, arrange
slices in crown-shape in the burning pan.
Sprinkle with some drops of Worcester sauce,
put in the oven set at maximum heat
for 5 minutes, turning them with a small
shovel after the first 3 minutes.
4.
When cooking time is over, add pepper
and let them stand in the oven switched off
for 2 minutes, then serve accompanied with a
salad of potatoes.
Ingredients
