| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Meat dishes | beef | 45 minutes | 2 places |
ingredient
- 200*2 grams Woodward Australian Angus Sirloin (Steak)
- 20 grams of oil
- 10 grams fresh thyme leaves
- 5 cloves of garlic, whole and peeled (large cloves)
- 30 grams unsalted butter
- As desired, salt, pepper
- 60 grams of cooked mashed potatoes (mashed potatoes)
- 150 grams of water
- 70 grams whipping cream
- 10 grams of ready-made demi-glace powder
- 150 plain water
- 50 grams red wine
- 5 grams fresh thyme leaves
- 1-2 bay leaves
- 30 grams Australian carrots
- 30 grams of peas
- 15 grams unsalted butter
- As desired, salt, pepper
- 90 grams of brown button mushrooms
- 50 grams HORECA yellow mozzarella
- 10 grams Parmesan cheese
- 10 grams of oil
- 10 grams of onion
- 3 grams basil leaves
- 50 grams of onion
- 100 grams fresh milk
- 50 grams all-purpose flour
- 500 grams of palm oil
- As desired, salt, pepper
- 3 grams parsley
- 20 grams unsalted butter (room temperature)
Preparation
- Season the meat with salt and pepper. Place a large skillet over medium-high heat and add the oil. Place the meat in the skillet, followed by the garlic (turn the meat over to prevent it from burning). Add the thyme and butter. Continue to coat the meat with butter until the meat is cooked to your desired doneness (2-3 minutes per side). Remove the meat from the skillet and cover loosely with foil. Let rest for at least 5 minutes (reserve the cooked garlic for mashed potatoes).
- Mix demi-glace powder with water and bring to a boil. Add fresh thyme and bay leaves. Stir until the sauce dissolves. Set aside.
- Place the pan with the meat in it, pour in the red wine, and heat until the wine reduces. Then pour in the demi-glace sauce mixture and simmer until thickened. Season to taste.
- Put the mashed potato powder in a mixing bowl. Combine the water and cream. Bring to a boil. Pour in the mashed potato powder and butter. Then add the fried garlic, peeled and finely minced, and mix with the mashed potatoes. Season to taste.
- Boil carrots and peas until almost cooked, then shock them in cold water. Set aside. Before serving, stir-fry with butter and season with salt and pepper.
- Cut off the stems from the mushrooms, chop the stems and sauté with the onions until they start to become translucent, then add the basil and continue to sauté until cooked. Leave to cool before mixing with the mozzarella cheese and parmesan cheese. Season to taste and stuff into the mushrooms. Place the mushrooms on a foil-lined tray, lightly oiled, and bake at 150oC for about 15 minutes or until cooked.
- Soak the onions in milk for about 10 minutes, then drain the milk. Coat the onions in flour seasoned with salt and pepper, and fry until golden brown and crispy.
- Plate by starting with mashed potatoes, top with meat, butter-sautéed vegetables, stuffed mushrooms and cheese, and pour over the sauce. Garnish with chopped parsley and fried onions.
