Simple weekend cooking. It’s doesn’t take a lot of utensils and it’s easy to cook. This could be dinner date with your loved one or family.
This is also a hearty comfort meal. Its colourful as well as beautiful on the white plate. Anyone can make it. You don’t have to be a chef, super cook. You can create a beautiful meal if you put your heart into cooking a lovely meal.
What have you got to lose? Everyone can cook up a storm or a simple meal with love. I have added black bean and soy oil and chili oil. This is me; I love chili. I can have it in anything I wanted to add. Once I had shrimp paste chili – in Malaysia we call it sambai hair bee.
Anyway, let get cooking for my stomach is drumming louder each minutes.
To make sauce
4-6 button mushrooms, wipe with a clean cloth and sliced
2 Tsp garlic, chopped
2 Tbsp black bean and soy oil
3 Tbs chili oil
1 Tbs Olive oil
To marinade fillet
4 beef fillets
Salt and black pepper, to taste
2-5 Tbsp oyster sauce
To roast ingredients
8 baby mini potatoes, wash and dry
250 g roma tomatoes
12 pitted prunes
salt and pepper
To boil ingredients
2 bunches broccolini, wash, and cut
Preheat oven 200 deg. Marinade fillet, place in a baking tray and set aside at room temperature. Place potatoes, tomatoes and prune in another tray and drizzle oil, salt and pepper.
Bake the vegetables for 30-40 minutes. Fillet bake one side for 10-12 minutes and the other side 7-9 minutes for medium rare. Well done add extra 10 minutes or to your liking.
In the meantime, microwave broccolini for 12-14 minutes on high. Note may varies in microwave power. Just crunchy and cook. Once cook, drain and set aside keep warm with foil on individual plates.
Heat fry pan in oil, fry garlic until fragrant. Then add in mushroom fry for 2-4 minutes. Add black bean and soy and chili oil, cook for another 2-5 minutes.
Set aside and keep warm with foil to cover or use pan cover. Remove the fillets if you wants med rare from oven. Let the vegetables continue to roast until soft and cook. Rest the fillet by covering with foil.
Lined the broccolini, potatoes and tomatoes in a row. place prune on the second row and then the fillet. Spoon some mushroom on to the fillet and pour the sauce over the fillet. The remaining oil and juice from the vegetables pour over the broccolini.