Grilled Marinated Beef Fillet With a Tangy Sauce
photo by The Flying Chef
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 steak fillets
- 1⁄4 cup balsamic vinegar
- 4 -5 tablespoons olive oil
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons grainy mustard
- 1 1⁄2 teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
- 1⁄2 cup water
- 1 tablespoon sugar (generous)
- 1 teaspoon cornflour
- 100 ml sour cream
- pepper
directions
- Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
- Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
- Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
- While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
- To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.
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Reviews
-
I served this to guests who flew in tonight; they were so hungry (airline peanuts just don't do the trick). The sauce was so delicious on the mashed potatoes I used as a base, and on the spinach as well. I think I might use add more beef base next time and season the steaks with salt, but our guests loved it; there were no leftovers. None of us had used a mustard-vinegar marinade on steak before, but it gave a great flavor overall. Also, the presentation was great -- quite impressive my guests said. Thanks for posting this!!
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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