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Steaks with Whisky Cream Sauce & Rockmelon Ice-cream

Beef

Steaks with Whisky Cream Sauce & Rockmelon Ice-cream

25/07/2019

Main: Steaks with Whisky Cream Sauce (potato casserole, baked zucchini, mimosa salad)
Women’s Weekly Dinner Party Cookbook- page 2

Dessert: Rockmelon Ice-cream
Women’s Weekly Dinner Party Cookbook- page 2

Hi everyone!

Aaaah! This brings back memories of actual dinner parties in the 70’s and early 80’s when we thought we were just so very modern and on trend.  You know what, it was actually a lovely time and whilst it is a lot of work to have a dinner party (not to mention expensive) it was kind of nice sitting around being able to chat without the hullabaloo of restaurant activity.  Anyway, I decided I wanted to go back in time and try some of the old dinner party recipes from Women’s Weekly.  What I love about these recipes is that they are not really flash or complicated but always tasty and deliciously straight forward.  I think I have made it clear that I am not a chef or any kind of professional cook.  I am not keen on the super fancy pants recipes that require rare ingredients only available from far and hidden away trendy shops in the back streets of the city.  So, this stuff is certainly not going to appeal to everyone.

The steaks got a 10/10.  Wow, the sauce was magic.  I had to triple everything and it worked just fine.  One thing though, because I am not a professional, I have to have everything ready and organised to make a sauce like this at speed.  Once the steaks are cooked you cover them to keep them warm and make the sauce from the drippings.  You need to work quickly so the steaks don’t get cold – as you can see from the photos, I lined all the ingredients up and away I went.  Pretty damn good if I do say so myself and I do!  The biggest fail was the bread circles you place the steaks on.  They are brushed with garlic butter and baked in the oven for 20 minutes.  That part is fine – it was the cutting out of the circles.  Don’t use fresh bread, it was hilarious!  I had a variety of shapes, none of which were circles.  Stale bread next time.  The veg worked well so all in all a great main and will be done again.

Dessert was a bit different and received a 6-7/10.  So not rave worthy.  It is simple enough to make and is light after what was a fairly filling main.  Don’t think I will do it again though.  I think also it was a cold night so it may be received differently in the summer.

I really hope you try this one.  I am going to be doing a few from the Dinner Party Cookbooks over the coming weeks.  I was trying to find a print date on this particular book but couldn’t, however, I think I have had it for around 40 years.  An oldy but a goody.

 

Till next time.

From my table to yours with love.

Steaks with Whisky Cream Sauce

Use really good quality meat for this and it will make all the difference

  • 4 Fillet steaks (about 2.5 cm thick)
  • 4 Bread slices (about 2.5 cm thick)
  • 30 g Butter
  • 1 tsp French mustard
  • 60 g Butter (extra)
  • 1 tsp Flour
  • 1 Shallot
  • 3 tbsp Water
  • 1/4 c Cream
  • 2 tsp Parsley (chopped)
  • 1 Beef stock cube
  • 1 tbsp Whisky
  • 1 tsp Lemon juice

  1. Press steaks to a neat shape; cut bread into rounds about the same size as steaks.  Heat butter in pan, add mustard, mix well.  Brush bread on both sides with this mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.  Heat extra butter in pan, add steaks, cook until done to your liking.  Remove from pan, keep warm.  Drain off pan drippings, leaving 1 tbsp in pan.  Add flour, add finely-chopped shallot, stir over medium heat a few seconds.  Stir in water, stir until sauce boils ass cream, parsley, crumbled stock cube, whisky and lemon juice, reduce heat simmer 1 minutes.  Serve steak on bread drizzled with sauce.

 

Rockmelon Ice Cream

The time does not include freezing times.  Start this the day before you need it.

  • 1 tsp Gelatine
  • 1 tbsp Water
  • 2 Egg yolks
  • 1/4 c Sugar
  • 2 tbsp Orange juice
  • 1/3 c Milk
  • 300 ml Thickened cream
  • 1/2 Small ripe rockmelon
  • 2 Passionfruit

  1. Sprinkle gelatine over water, dissolve over hot water.  Beat egg yolks, sugar and orange juice until pale and fluffy.  Put in top of double saucepan with milk, stir over simmering water until the mixture thickens slightly.

  2. Remove from heat, add dissolved gelatine, beat until mixture is lukewarm, add cream, mix well.   Pour mixture into freezer tray, freeze until it is firm.

  3. Peel rockmelon, remove seeds, chop roughly, put into blender; blend until pureed.  Measure rockmelon puree; use only 1 cup of the puree; water content in rockmelon is high and any extra puree will give an icy texture to the ice-cream.  Spoon ice-cream into small bowl of electric mixer, beat until smooth and thick.  Fold rockmelon puree and passionfruit pulp into ice-cream, pour into freezer tray, freeze until firm.  If desired, top each serving with extra whipped cream and extra passionfruit pulp.

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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