Pan Sautéed Beef Scallopini
with bloody Mary chutney and Rosemary Roasted Potatoes
Category
Serving
Cuisine
From the test group:
Simplicity is extremely underrated in the kitchen; good eating doesn’t need two hours and 20 ingredients. This deliciously delicate beef scallopini is the perfect example of this. Paired with a vibrant bloody Mary chutney and a herbaceous side of rosemary roasted potatoes, this is fine dining at its fastest.
EGP121.00
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Ingredients
Potatoes cubes
200 grams
butter
Corn oil
Beef Scallop
200 grams
Tomato chutney sauce
200 ml
salt
black pepper
Directions
Step 1 – Roast your Potatoes
Preheat the oven to 180 degree Celsius, Dump the potatoes as 1 layer spread on an oven tray (with Aluminium foil or baking sheet on the base of the tray). Add 1tablspoonful (TBSP) of Corn Oil. Roast in the oven until fully cooked in about (15) Minutes.
Step 2 – Cook the Beef
Place a fry pan over a medium heat, and then add the remaining corn oil and heat until it shimmers. Then Add (1) cube of butter. Place the beef and cook for (2) Minutes on each side, Transfer to a plate and keep warm.
Step 3 – Prepare the sauce in the pan
Discard the oil and the butter from pan, then add 1 cube butter and melt it over a medium heat in the same pan. Add the bloody Mary chutney sauce and keep the pan on a medium heat for (1) minute.
Step 4 – Heat them up
Place the beef in the same pan to heat through, Add salt and pepper if desired.
Step 5 - Finish and Serve your Dish
On a serving plate, place the beef with the potatoes on the side. Bon Appetit!
Reviews
I love love love this dish, I can eat it everyday! Literally out of this world! The meat quality and the recipe are amazing I love love love this dish, I can eat it everyday! Literally out of this world! The meat quality and the recipe are amazingNo Title
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EGP121.00