Monterey Beef Breakfast Steaks With Mustard Sauce
by Ernest Reynoso Gala
1 k Monterey beef tenderloin, cut into 1 1/2-inch rounds to total 6 steaks. Season with
1 tbsp. each of liquid seasoning, calamansi juice. Add
1 tsp. pepper
B) Prepare 6 plates with 1 cup rice per plate.
C) Cook ahead of time:
2 medium carrots and 2 medium sayote, peeled and cut into 1/2 inch thick, long slices with French fry cutter. Boil for 8 to 10 minutes, covered with enough water then drained
1/2 tsp. salt
2 tbsp. sugar
D) Procedure: Heat a 12-inch frying pan until hot. Add 1/2 cup nutri oil.
Pan fry steaks both sides medium well. Set aside on a plate.
E) In another pan, add
1/2 cup butter
1/2 cup onions
1 beef cube
Stir for 1 minute. Add
1/3 cup red wine
1 tsp. Dijon mustard
Mix well, then add 1 cup all-purpose cream. Cook until creamy.
F) Put cooked vegetables beside the rice. Arrange steak. Top with sauce.
G) Tips: Cook until medium well only. Adding salt to vegetables will intensify their flavor. Cook beef partially frozen so that it will be juicy and tasty. Sugar will sweeten them. Food manufacturers do this to their frozen packages.