1) Olive/Vegetable oil - 1 tbsp.
2) Beef tenderloin steaks - 4 pieces (1 1/2 lb./680 g), thick and trimmed.
For the Sauce:
1) Fresh mushrooms - 1 1/2 cups (5 1/2 oz./150 g), sliced.
2) Leek - 1/2 cup (100 g), sliced .
3) Dry white wine/lower sodium chicken broth - 1/2 cup (4 fl oz./110 ml).
4) Sour cream - 1/2 cup (2 oz./110 ml).
5) All-purpose flour - 1 tbsp.
For the Garnish:
A small, sharp knife or vegetable peeler.
A 12" nonstick skillet, a platter and a small bowl.
1) Carefully peel a long strip of tomato skin and curl it into a rose shape.
2) Pour the oil into the skillet and heat over a moderately high temperature.
3) Add in the steaks and cook over medium heat for 8-10 mins, turning them time and again.
4) Transfer the cooked steaks to a platter. Cover with foil.
5) For the sauce, combine the drippings in the skillet with the mushrooms, leek, wine, salt and pepper. Bring to a boil.
6) Lower the heat and simmer uncovered for 3 mins or until the mushrooms are tender.
7) In a small bowl, mix the flour and sour cream together and stir into the mushroom mixture.
8) Stirring continuously, cook over medium temperature for 2 mins or until thickened.
9) Add the sauce over the steaks. Serve.
1) Lamb chops - 4(125 g each), well-trimmed.
2) Watercress (to garnish) - A bunch.
For the Sauce:
1) Cumin seeds - 2 tsp.
2) Coriander - 1 tsp, grounded.
3) Cinamon - 1 tsp.
4) Paprika - 1 tsp.
5) Red wine - 3/4 cup (175 ml).
6) Sugar - 3 tbsp.
7) Red currants - 7 oz (200 g), fresh.
8) Grounded black pepper.
A small saucepan and several plates.
1) Turn the broiler temperature to HIGH.
2) For the sauce, mix the spices with black pepper.
3) In a small saucepan, combine half of the mixture with the wine and sugar. Keep the other half aside.
4) Rinse the red currants.
5) Keeping a few sprigs aside for garnish, run a fork down the other sprigs to remove the red currants. Add them to the wine.
6) Heat over medium temperature, stirring slowly time and again.
7) When it begins to boil, reduce the temperature and simmer for 10 - 15 mins or until the liquid is slightly syrupy.
8) Season both sides of the chops with the reserved spice mixture. Broil for a little less than 10 mins, turning once to cook the other side well too.
9) While the chops are being broiled, pour some sauce onto each plate. Lay a lamb chop on top.
10) Use the watercress and red currants to garnish. Serve warm.
1) Fresh rosemary - 1 tbsp., chopped.
2) Garlic cloves - 2, minced.
3) Lemon zest - 1 tsp., grated.
4) Salt - 1/2 tsp.
5) Pork tenderloin - 1 (about 1 lb./450 g), trimmed.
6) Fresh lemon juice - 1/3 cup, (2 1/2 fl oz./80 ml).
7) Honey - 1/4 cup (2 fl oz./56 ml).
8) Dijon mustard - 3 tbsp., coarse.
9) Half milk - 1/2 cup (4 fl oz./125 ml)
10) All-purpose flour - 1 tbsp.
A small roasting pan lined with foil, three small bowls a small saucepan.
1) Turn up the oven temperature to 400 degree Fahrenheit (200 degree C/Gas Mark 6).
2) Mix the rosemary, lemon zest, salt and garlic in the small bowl.
3) Rub the pork tenderloin evenly with the mixture and place in a pan.
4) In a small bowl, combine the lemon juice, honey and mustard.
5) Scoop half of the mixture and add into a small saucepan. Keep it aside.
6) Use 2 tbsp. of the honey mustard sauce to brush the pork.
7) Roast the pork for about 25 mins or until glazed and golden brown, basing 2-3 times with the remaining sauce.
8) Pour the half milk in a small bowl. Add in the flour and whisk until smooth.
9) Pour the remaining honey-mustard sauce into a small saucepan and warm over low heat.
10) Pour in the half milk and cook, stirring continuously, for about 3 mins or until the sauce thickens.
11) Serve with the pork.