Recipes
FILLET STEAK SUPREME
1kg whole fillet steak
Rind of one orange, grated
Garlic, salt and pepper
1 large onion, chopped
½ cup of red wine
2 tablespoon chopped parsley
1 tablespoon cream or sour cream
2 grated carrots
Rind of one lemon, grated
Marinade whole fillet steak with garlic, salt, pepper and red wine in a covered dish for 4
hours, basting and turning occasionally. Drain meat, reserving marinade. Place meat on
foil and spread with carrots, lemon and orange rinds, onion, parsley and wrap in foil.
Place on low rack in the Convection Oven and cook for 30 minutes at 375
℉
(190
℃
).
Remove foil and cook for a further 30 minutes. Remove meat an keep warm. To
remaining marinade, add fillets, cook to reduce to 2 tbsp. Stir in cream and simmer for 1
minute. Serve over sliced meat.
INDIVIDUAL BEEF WELLINGTONS
700gm thick (10cm) fillet steaks
1 tablespoon brandy
1 tablespoon butter
2 tablespoons liverwurst
1 packed frozen puff pastry, thawed
Garlic, salt and pepper
1 egg yolk, beaten with a little water
Trim excess fat from steaks. Sprinkle with garlic, salt and ground pepper. Place on low
rack in the Convection Oven preheated to 320
℉
(160
℃
). Cook for 4 minutes. Remove
and cool. Mix liverwurst with brandy and spread all over steaks. Roll out pastry and cut
into 4 squares large enough to enclose each steak. Place steak in center of each pastry
square and fold over to completely enclose. Seal seams with a little water and brush top
with beaten egg yolk. Place back on low rack in the Convection Oven and cook at
420
℉
(215
℃
)for 15 minutes or until golden brown.
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