Food & Wine
Spoil your dad with these delicious recipes
Spoil your dad this Father’s Day by surprising him with a delicious dinner.
Steaks in brandy-cream sauce
Preparation time: 20 minutes.
Baking time: 10 minutes.
* One tablespoon olive oil.
* Two beef tenderloin steaks.
* Salt and pepper.
* Two cups of sliced, fresh mushrooms.
* Two green onions, thinly sliced.
* A third of a cup brandy.
* One cup of whipped cream.
In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper and add to hot skillet. Cook for two minutes on each side or until brown. Transfer to a baking dish.
Bake the steaks, uncovered, in a 180 degree oven for 10 to 13 minutes for medium-rare steaks.To make the brandy-cream sauce – in the same skillet, cook mushrooms and onions over medium heat just until tender. Remove the pan from heat and add brandy
Return to the heat and simmer, uncovered, for four minutes or until most of the liquid has evaporated. When most of the liquid has evaporated, add whipped cream. Bring the sauce to just boiling. Boil gently for about eight minutes or until reduced to one cup, stirring frequently.
Season with salt and pepper. To serve, place steaks on warm serving plates and spoon the sauce over the meat.
For dessert why not try this Lemon berry shortcake recipe to satisfy his sweet tooth.
Start to finish: 30 minutes.
* One and a half cups of flour.
* Two tablespoons of sugar.
* One and a half teaspoons of baking powder.
* A third of a cup of butter (no substitutes).
* One slightly beaten egg.
* A third of a cup of cream or milk.
* Two teaspoons of finely grated lemon peel.
* One slightly beaten egg white.
* Two tablespoons of sugar.
* One and a half cups of sliced fresh strawberries.
* Half a cup of fresh, red raspberries.
* A third of a cup of sugar.
* Three tablespoons of orange juice.
* Four teaspoons of fresh mint.
*Half a cup of whipping cream.
For shortcakes – mix together flour, two tablespoons sugar and baking powder in a medium-sized mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the centre of the dry mixture and set aside. Stir together the egg (half and half), cream or milk and lemon peel in a small mixing bowl. Add egg mixture all at once to the dry mixture and stir just until moistened.
Turn the dough out onto a lightly floured surface. Gently knead until dough is nearly smooth. Pat dough into a square. Cut the square into nine squares with a knife, then cut each square diagonally in half.
Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white and lightly sprinkle with sugar. Bake in a 180 degree oven for eight to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.
For the topping – toss together strawberries, raspberries, a third of a cup of sugar, orange juice and the four teaspoons of mint into a large mixing bowl. Cover and chill for up to one hour.
For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on top of the berry mixture. Top with whipped cream and garnish with additional mint, if desired.
Get It South November 2017