Category: Accompaniments

Side dishes to main courses

October 19, 2016 Accompaniments, Finger Foods, Garnishes, Potato Recipes, Thanksgiving, Vegetable

Deep Fried Mash Potato Croquettes – Super-Crisp on the Outside, Soft & Creamy on the Inside!!!

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Deep Fried Mash Potato Croquettes - Super-Crisp on the Outside, Soft & Creamy on the Inside!!!
Author: 
Recipe type: Potato
Serves: 24
 
Yesterday we looked at delicious oven baked mash potato. Today we're going to make crispy deep-fried mashed potato croquettes. This recipe can be made equally successfully with instant mash or real homemade mash.
Ingredients
  • 500g Cooked and mashed potato (or instant)
  • 100g Diced pepperoni or salami
  • 250ml All-purpose flour
  • 6 Eggs, beaten
  • 500ml Fine breadcrumbs
  • Oil fry deep-frying
Instructions
  1. Mix the diced pepperoni into the potato. You can experiment with all sorts of alternatives here.... flaked fish, smoked chicken, or really anything you fancy.
  2. Cover the mash and allow it to cool to room temperature.
  3. Place 2 x 12 hole silicon mini muffin pans on a baking sheet.
  4. Fill the holes with potato mixture.
  5. Transfer the muffin trays to your freezer until the potato pucks are frozen solid.
  6. To coat the croquettes, pop a potato puck from the mold.
  7. Dip it in the egg.
  8. Dredge it in the flour to coat, then back into the egg to wet all of the flour.
  9. Dredge the potato in the breadcrumbs to get a good solid coating, then transfer it to large platter that has been sprinkled with breadcrumbs. The layer of breadcrumbs prevents the croquette from sticking to the plate which would result in damaged coating.
  10. Continue this process until all of the croquettes are coated. Allow the coating to set for 20 minutes before continuing.
  11. Half fill a large pan or wok with oil and heat this to 160c or 320f.
  12. Carefully drop the croquettes into the oil in batches and fry each batch for 4 to 5 minutes until super-crisp and golden.
  13. Remove the croquettes from the oil and drain on kitchen paper.
  14. And there it is.... a whole load of amazingly crispy, golden and tasty deep-fried potato croquettes.

 

October 18, 2016 Accompaniments, Potato Recipes, Thanksgiving, Vegetable

Oven Baked Mashed Potatoes – Crispy on the Outside, Tasty and Creamy on the Inside!!!!!

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Oven Baked Mashed Potatoes - Crispy on the Outside, Tasty and Creamy on the Inside!!!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Today we're baking a very special accompaniment to grace your plate along your main dish. These oven baked mash potatoes are beautifully crispy on the outside, and super-creamy and tasty on the inside.
Ingredients
  • 800g Potatoes
  • 2 Eggs
  • ½ Onion, diced
  • 250ml Salami, diced
  • 30g Butter
  • Salt and pepper to season
  • 60ml Fine breadcrumbs
Instructions
  1. Peel the potatoes and cut them into cubes. Transfer them to a pot and pour in enough boiling kettle water to cover.
  2. Place the pot over high heat, bring it to a boil and let this to continue until the potatoes are very tender. The timing for this step will vary depending on the variety of potatoes you're using.
  3. While the potatoes cook, peel and dice the onion. Fry this gently in a little butter until tender, about 5 to 6 minutes.
  4. Cut the salami into small cubes, measure out the butter and crack 2 eggs.
  5. You will also need salt and pepper to season.
  6. Once the potatoes are tender, drain the water and transfer the potatoes to your food processor. Add all of the other ingredients as well, and season liberally with salt and pepper.
  7. Process this until the mash is smooth. Notice that most of the salami bits are still in tact.
  8. Transfer the mash to piping bag fitted with a large star nozzle.
  9. Place a cylinder mold on a baking sheet and sprinkle fine breadcrumbs into mold until the base in the cylinder is covered.
  10. Pipe the mash into the cylinder until it is half filled, about an inch thick.
  11. Sprinkle more breadcrumbs over the top, this time more sparingly so as not to hide the piping pattern.
  12. Lift the mold upwards leaving the mash behind, then continue with next tower.
  13. Bake the mash towers in a preheated oven at 250c or 480f for 15 to 20 minutes until lightly golden and crispy.
  14. And there it is.... tasty, crispy oven baked mash towers.

 

October 16, 2016 Accompaniments, Baking, Instructional Techniques, Molecular Gastronomy, Uncategorized

How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

October 4, 2016 Accompaniments, Breakfast, French Recipes, Snack Food, Starters, Venison

How to Make Venison Liver Pate’ – Amazing, Tasty Homemade Venison Liver Pate’ at Home!!!

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How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!
Author: 
Recipe type: Venison & Pate'
Cuisine: French
Serves: 500g
 
Apologies for my absense over the past 3 weeks. My wife suffered a massive heart attack and almost died. Very fortunately she pulled through and was welcomed back home over this past weekend. So now we're back on track and will continue with our normal programing, as well as continuing with our distilling series and molecular gastronomy series. In today's episode we're going to make a masterpiece venison liver pate'.
Ingredients
Group 1
  • 450g Venison liver
  • 250ml Cultured buttermilk
Group 2
  • 4 Spring onions
  • 1 Clove garlic
  • 2.5ml Roughly chopped fresh thyme
  • 5ml Roughly chopped fresh rosemary
  • 15g Butter
Group 3
  • 3.75ml Crushed Juniper berries
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground coriander seed
  • Pinch of ground clove
  • Pinch of ground black pepper
Group 4
  • 50ml Brandy
  • 30ml Cream (plus extra for thinning)
  • 60ml Melted butter
  • Extra melted butter for sealing
  • Salt and pepper to taste
Instructions
  1. I am using kudu liver, but any large deer liver is good.
  2. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
  3. The easiest way to do this is to grab any visible sinew with one hand and scrape the flesh from the sinew using your knife edge with the other hand.
  4. Once the sinew is removed, cut the liver into half inch cubes.
  5. Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
  6. Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
  7. After this time, place this liver in a colander and rinse it thoroughly under cold running water, then pat the cubes dry with a dish towel.
  8. In the next stages you will need to roughly chop the rosemary and thyme, slice the garlic, cut the spring onion into rounds and measure out the butter.
  9. In addition, you will need a pinch each of ground nutmeg, ground cinnamon, ground coriander seed, ground clove and ground black pepper and 3.75ml crushed juniper berries.
  10. Measure out the brandy, the cream and the melted butter.
  11. Heat a large pan over medium heat and add the un-melted butter.
  12. When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
  13. Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
  14. After this time, add the dry spices and stir these in until well combined.
  15. Pour the brandy in at the edge of the pan and use your gas lighter or blowtorch to set it alight. Make sure you're standing slightly away from the pan to avoid burning yourself.
  16. Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
  17. Pour in the melted butter and cream.
  18. Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
  19. Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
  20. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished product.
  21. Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
  22. Tip the pate' out into a sieve placed over a bowl.
  23. Use a spatula to scrape and force the pate' through the sieve.
  24. Transfer the pate' to suitable bowls and flatten out the surface.
  25. Melt enough butter to pour over the pate' in order to seal the tops of the bowls, then transfer the pate' to your refrigerator to set for at least 2 hours.
  26. And there it is.... an amazing, delicious venison liver pate'.

 

September 4, 2016 Accompaniments, Chicken Recipes, Sauce Recipes

Supreme Chicken Gravy – How to Make Rich, Silky Smooth Chicken Gravy

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Supreme Chicken Gravy - How to Make Rich, Silky Smooth Chicken Gravy
Author: 
Recipe type: Gravies and Sauces
 
This episode is the third in our short series on bone broth. Today we're going to use the broth to make a rich, silky smooth and flavorful chicken gravy.
Ingredients
  • 200ml Chicken bone broth
  • 150ml Chicken stock
  • 6 Pickling onions
  • 30g Reserved chicken fat (from making the broth) - plus extra if necessary
  • 30ml / 45ml/ 60ml Tapioca flour dissolved in a little water) - 30ml=Thin / 45ml=Medium / 60ml=Thick
Instructions
  1. Combine the broth with the chicken stock.
  2. Cut 6 pickling onions into rounds.
  3. Heat a small saucepan over medium heat and add a heaped tablespoon of the chicken fat we reserved from making the broth in the first episode.
  4. Add the onions and fry these until golden and caramelized. This will take about 8 minutes.
  5. Add a little extra chicken fat if necessary.
  6. Add the broth a stock mixture to the pot and stir this in.
  7. Bring the mixture to a boil.
  8. Dissolve the tapioca flour in a little cold water and add this to the pot while stirring continuously. 30ml of tapioca will give you a thinner gravy while 45ml results in a medium, and 60ml in a thick gravy.
  9. Continue to cook the gravy until it has thickened, about 2 minutes, then remove the pot from the heat.
  10. Use your stick blender to machine the gravy until smooth and all of the caramelized onion has been absolutely liquidized.
  11. Serve the gravy piping hot over roasted meat and potatoes.

 

September 3, 2016 Accompaniments, Chicken Recipes, French Recipes, Instructional Techniques, Sauce Recipes

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

August 9, 2016 Accompaniments, Cocktail Snacks, Garnishes, Instructional Techniques, Molecular Gastronomy

How to Make Sherry Pearls – Simple Molecular Gastronomy – Sherry Caviar

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How to Make Sherry Pearls - Simple Molecular Gastronomy - Sherry Caviar
Author: 
Recipe type: Modernist Cuisine - Molecular Gastronomy
 
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
Ingredients
  • 200ml Sherry
  • 2.5ml Agar Agar
  • 500ml Very cold oil for setting
Instructions
  1. Pour 200ml of your favorite sherry into a small saucepan.
  2. Add 2.5ml of agar agar to the sherry.
  3. Place the pan over medium heat and bring this to boil, stirring frequently.
  4. Lower the heat and simmer the mixture for 60 seconds.
  5. Remove the pot from the heat, and remove the chilled oil from the freezer.
  6. Use your syringe to suck up a load of the sherry mixture.
  7. Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
  8. Place a filter over a jug and pour the oil and sherry pearls into the filter.
  9. The oil will pass through leaving the pearls in the filter and you're done.
  10. (You can rinse the pearls briefly using cold water, but I have never found this necessary)

 

August 3, 2016 Accompaniments, Garnishes, Instructional Techniques, Molecular Gastronomy, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Cilantro Pesto Spaghetti – Simple Molecular Gastronomy – Perfect Garnishes using Agar Agar!!!

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Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Author: 
Recipe type: Molecular Gastronomy
 
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
Ingredients
  • 100ml Clear chicken stock
  • 70ml Mayonnaise
  • 30ml Worcestershire sauce
  • 2.5ml Cayenne pepper
  • Generous handful fresh cilantro / coriander
  • 2.5ml Agar Agar
Instructions
  1. Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
  2. Use your stick blender to zap this until fine.
  3. Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
  4. Take a length of polyethylene piping and coil it up.
  5. Fill another container with very cold water.
  6. Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
  7. Stop when you have sucked up half of the liquid.
  8. Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
  9. Remove the pipe from the water.
  10. Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
  11. Hold one end of the pipe over the platter and start blowing on the other end.
  12. As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
  13. Finish the garnish with a little extra cilantro and you're done.
  14. And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.

 

July 26, 2016 Accompaniments, Garnishes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Fake Horseradish – Fake Prepared Horseradish Recipe

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How to Make Fake Horseradish - Fake Prepared Horseradish Recipe
Author: 
Recipe type: Sauce
Prep time: 
Total time: 
 
Prepared horseradish is pretty hard to find in some countries, and when you can find it, it's ridiculously expensive. This is largely due to the labor that goes into the cleaning and preparation before pickling. Today we're looking at a way to make fake horseradish that tastes just like the real thing, and apart from the difference in color, nobody will be able to tell the difference.
Ingredients
  • 500g Garden radish (regular radishes)
  • 200ml White wine vinegar
  • 2.5ml Salt
  • 1.25ml Citric acid
  • 45ml Wasabi powder
  • 50ml Sherry
Instructions
  1. Top and tail the radishes and cut them into quarters.
  2. Measure out the citric acid, salt, white wine vinegar, sherry and wasabi powder.
  3. Place all of the ingredients in your food processor and process until fine.
  4. Package the horseradish in suitable sterilized bottles and place in your refrigerator to mature for at least a week before consuming.

 

July 24, 2016 Accompaniments, Cocktail Snacks, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Mushroom Jerky – How to Make Mushroom Biltong – Vegan and Vegetarian Mushroom Jerky

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How to Make Mushroom Jerky - How to Make Mushroom Biltong - Vegan and Vegetarian Mushroom Jerky
Author: 
Recipe type: Mushroom / Jerky / Biltong
 
Mushroom jerky makes a great tasty snack, and works brilliantly chopped and sprinkled over salads and soups. With the exception of the drying time, mushroom jerky is quick and really simple to make.
Ingredients
  • 4 Large brown mushrooms (or Porcini)
  • 45ml Worcestershire sauce
  • 45ml Light soy sauce
  • 60ml Maple syrup (can substitute regular golden syrup)
  • 60ml Cider vinegar
  • 10ml Chilli powder
  • 2.5ml Smoked paprika
Instructions
  1. Combine the Worcestershire sauce, light soy sauce, maple syrup, cider vinegar, chilli powder and smoked paprika in a jug and stir this until well combined.
  2. You will need large brown mushrooms, or porcini mushrooms as the have a well defined, robust flavor.
  3. Cut the mushrooms into slices 12mm or a half inch thick.
  4. Place the mushroom slices in a large non-reactive pan and pour the marinade mixture over the mushrooms.
  5. Use a basting brush to pick up marinade from the pan and brush this over any spots you may have missed.
  6. Cover the pan with cling-wrap and place this in your refrigerator overnight.
  7. The following day, transfer the mushroom slices to a rack in another pan.
  8. Set the temperature of your oven to 50c or 122f and place the tray in the oven.
  9. Leave the oven door slightly open.
  10. It will take around 10 hours for the mushrooms to dry. You want to be pliable and chewy, not bone dry.
  11. And there we have it, a tasty, chewy wonderful batch of mushroom jerky.

 

July 11, 2016 4th of July Cookout, Accompaniments, Instructional Techniques, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Fake Roast Potatoes – The Quickest Roast Potatoes Ever!

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How to Make Fake Roast Potatoes - The Quickest Roast Potatoes Ever!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
A few episodes back when we quick roasted a sugar chilli pork neck, I mentioned that I'd share the secret to quick roast, or fake roast potatoes. The question is why would you do this? Firtsly, when your main roast is big, you may not have space in the roasting pan for roast potatoes. Secondly, if your roasting time is shorter than normal, it is not practical to roast potatoes.... this solves the problem. Thirdly, some potatoes are just not meant for roasting, whether it be that they are glassy, or too wet. And finally, these potatoes are just simply awesome.
Ingredients
  • 8 x Medium potatoes (any variety)
  • 15ml Kosher or Himalayan rock salt
  • 15ml Dried garlic granules
  • 15ml Dried chilli flakes
  • Oil for frying
Instructions
  1. To start, peel and cut your potatoes into chunks. I've used medium size potatoes and cut them into quarters.
  2. Place the potatoes in a pot and add 15ml of kosher salt, 15ml of dried garlic granules, and 15ml of dried chilli flakes.
  3. Pour in enough boiling kettle water to cover the potatoes.
  4. Place the pot over high heat and boil the potatoes until very tender. This can take anything from 15 to 25 minutes.
  5. Test the tenderness with a toothpick. When the toothpick slides easily through past the center of a potato chunk you're ready.
  6. Place the lid on the pot slightly offset and pour off the liquid.
  7. Place the lid back on the pot and shake the potatoes back and forth in the pot to rough them up.
  8. From this point you can finish your potatoes off in 2 ways. If your doing a short roast, place the potatoes in your roasting tin with your main ingredient and roast in a preheated oven at 250c or 480f for 60 minutes until crisp and golden. You can see an example of this in our salt and vinegar roast potatoes video.
  9. For true fake roast potatoes, heat a half filled wok of oil to 180c or 350f.
  10. Carefully scoop the potatoes into the oil and allow them to fry for 15 to 20 minutes until super-crispy and golden. Give the potatoes a gentle stir just after adding them to the oil, to separate the pieces, then simply let them fry away, stirring gently every 5 minutes.
  11. And there it is... the most amazing fake roast potatoes with a super crispy outside and a beautifully smooth, soft and silky inside.
  12. All that remains is to serve.

 

June 28, 2016 4th of July Cookout, Accompaniments, Barbecue, Beef, Garnishes, Main Courses, Sauce Recipes, Steak, Xanthan Gum Recipes

Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce – Making Sauces using Xanthan Gum.

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Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In today's episode we're making a couple juicy grilled sirloin steaks smothered in fried Portabellini mushrooms and a super quick red wine sauce using xanthan gum.
Ingredients
For the Sauce
  • 250ml Dry red wine (good quality - bad wine = bad sauce)
  • Chicken stock or beef stock
  • 3.75ml Xanthan gum
For the Rest
  • 6 Portabellini / Porcini / brown mushrooms
  • 30g Butter
  • 2 Fronds fresh rosemary
  • 2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
  • Salt and cracked black pepper
Instructions
  1. Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
  2. Add 3.75ml of xanthan gum to the wine mixture.
  3. Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
  4. Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
  5. You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
  6. Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
  7. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  8. Slice the mushrooms and put these aside.
  9. Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
  10. Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
  11. Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
  12. Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
  13. Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
  14. Remove the steaks from the pan and transfer them to warm plate to rest.
  15. Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
  16. In the meantime heat the red wine sauce in your microwave oven until nice and warm.
  17. Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
  18. Serve your masterpiece immediately with the accompaniments of your choice.

 

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