As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslim. "Foodeva Marsay" is my 'Lifestyle Blog', with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling ?Marriam Essa-Sayed?
One of my Favourite Restaurants back home in South Africa, is Adegas. It is a Portuguese restaurant, with a variety of dishes to choose from, just perfect for Fussy eaters like me?. Apart from their Kingklip main, my most favourite on their menu is the Monk Style Steaks?.
Now where OR how this dish got it’s name, I Have No Idea, wikipedia searches proved of no help, could it possibly be because of it’s Simplicity?. Well if any of you lovelies know of the reason behind this dish’s name, I would love to know, so drop me a comment with your thoughts on how this dish got it’s name??.
This is my version of this Easy and Delicious meal, it’s basically Steak topped with a creamy mushroom sauce.
Could This recipe feature on your next meal menu plan??? I Would love feedback if you try out this OR any of my other recipes here on the blog.
Happy Steak Making
Monk Style Steak
Author : Foodeva Marsay
For the Steaks: (FOODEVA MARSAY)
500 grams Rump/Fillet Steak
1 teaspoon Garlic Paste
1/4 teaspoon Turmeric Powder
1/4 teaspoon Chilli Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Paprika spice
1 teaspoon Lemon Pepper spice
3/4 teaspoon Salt (OR TO TASTE)
1 Tablespoon Lemon Juice
2 Tablespoons Olive oil/Vegetable oil
Instructions for Steaks:
~ Cut steaks into medallions or if thicker Rump steaks are used, halve them, like butterflying the pieces, into thinner slices.
~ Marinate the steaks with all the above ingredients and allow to rest for 10 minutes before cooking.
~ to a heavy based pan on medium heat, add 1-2 Tablespoon Butter.
~ when butter melts, add the steak cuts and brown on both sides, before adding a little water, lower the stove heat, cover and cook until tender. (should take approximately 15-20 minutes)
For The Mushroom Sauce: (FOODEVA MARSAY)
1 Cup Sliced Mushrooms ( I used Button mushrooms)
1 Cup Thick Cream
1 Clove of Garlic (grate to make a paste)
salt and white pepper to season
1 tablespoon Butter
Instructions for Mushroom Sauce:
~ Melt Butter in saucepan
~ Saute the mushrooms for a few minutes, before adding the crushed (paste) garlic clove
~ When water evaporates from saucepan, add the Thick Cream and mix well.
~ Season to taste with Salt and White Pepper
~ SIMPLY Top a warm plate with the steak medallions
~ Follow with a generous topping of the Mushroom Sauce, either Over the steaks OR as a Side
~ Sprinkle chopped Parsley before serving.
~ May be Served with sides of your choice.
ENJOY >>>>FOODEVA MARSAY<<<<
NOTES BY FOODEVA MARSAY
* Normal Fresh Cream may be used in above recipe, add 1 Tablespoon Corn Starch form a paste with a little of the fresh cream before adding to the rest of the cup.
* Any type of mushroom may be used in the sauce.
* Find my other version of mushroom sauce HERE