Tag: Shallots

Baked steak with shallots, ginger and sesame – Italian Cuisine

Baked steak with shallots, ginger and sesame


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1) Dissolve the butter in a pan and let them dry shallots peeled and finely chopped with ginger and a pinch of salt. Add a few tablespoons of water if necessary and cook until tender.

2) Take the sauce from the pan and keep it aside; pour in the same pan a couple of tablespoons of oil and sear the steaks 1 minute per side.

3) Transfer the steaks in a pan, add salt and pepper, cover with the sauté and pass them for 8-10 minutes in the oven at 200 °. Meanwhile, toast the Sesame seeds in a non-stick pan, then distribute them on the meat after removing it from the oven.

4) Garnish the steaks with some thyme leaf and, if you like, serve them with a salad.


Roasted amberjack with shallots – Salt & Pepper – Italian Cuisine

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1835511) Squamate 1 amberjack 1.2 kg with the non-cutting part of a knife; rinse it and make 3-4 parallel cuts on the hips. Insert into the belly 2-3 shallots peeled and cut into wedges and 2-3 sprigs of marjoram; salt and pepper the fish inside and flowers.

1835532) Wash 2 oranges untreated and cut into slices of 1/2 cm. Arrange the amberjack on the baking tray lined with wet parchment paper, squeezed and greased with oil; brush the surface with more oil, cover it with the slices of orange and place others around 3-4 shallots. Bake in a preheated oven at 180 degrees for about 40 minutes.


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Roast beef recipe with fried shallots and cucumbers – Italian Cuisine

Roast beef recipe with fried shallots and cucumbers


  • 1 kg rump of beef
  • 100 g mayonnaise
  • 100 g Greek yogurt
  • 2 cucumbers
  • 2 shallots
  • a red onion
  • half a lemon
  • parsley
  • sage
  • rosemary
  • fresh horseradish
  • turmeric
  • flour
  • butter
  • extra virgin olive oil
  • peanut oil
  • salt and coarse

For the recipe for roast beef with fried shallots and cucumbers, massage the beef with a pinch of fine salt and tie it with 1-2 sprigs of sage and rosemary using kitchen string. Brown the meat in a pan with a drizzle of extra virgin olive oil, a little coarse salt and a knob of butter for 5-8 ', taking care to turn it until it is evenly colored. Place it in a pan and bake it at 240 ° C for about 30 '.

Remove from the oven and let it rest on a wire rack. Finely chop the onion and a sprig of parsley. Mix the yogurt, mayonnaise and onion with lemon juice, parsley and half a spoonful of turmeric. Leave to rest in the fridge. Thinly slice the shallots and flour them.

Put them in a colander and shake them to remove excess flour. Wash and thinly slice the cucumbers, with the peel, possibly using a mandolin. Fry the shallots in plenty of peanut oil until they become crunchy. Drain them on a sheet of kitchen paper and salt them. Serve immediately with the roast beef, accompanying it with cucumbers, a spoonful of yogurt sauce and a grated horseradish.

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