Filter
Reset
Sort ByRelevance
Chef_Danielson
Grilled game steak with cranberry port sauce and fried thyme
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a tablespoon of the oil and fry the shallots with the ginger and cayenne pepper light brown.
-
Add the orange and lemon peel, juice, cranberry compote and port and bring to the boil. Let the sauce simmer gently for about 4 minutes and season with mustard, salt and pepper. Leave the sauce covered until later use.
-
Take the meat out of the refrigerator half an hour in advance to allow it to warm up. Rub it with salt and pepper and tie a piece of string around so that it stays in a nice medallion shape.
-
Brush the steaks with the rest of the oil and grill the steaks in the grill pan for about 4 minutes per side. They are then rosé inside.
-
Place the sprigs of thyme next to the steaks in the pan and fry them very briefly until the leaves are crispy.
-
Heat up the sauce and serve with the meat. Garnish with the sprigs of thyme.
-
30 minMain dishOrganic low-fat margarine in tub, Organic Chive plant in pot, garlic, Organic multigrain stick bread, tasting creamy forgotten vegetable soup with parsnip and chanterelle,forgotten vegetable soup with baguette garlic butter
-
15 minMain dishgarlic, Red pepper, organic extra virgin olive oil, biological linguine integrali, nori sheet, fresh flat parsley, lemon,vegan pasta aglio olio with seaweed
-
20 minMain dishquick-cooking rice, snow peas, minima, pappadums natural, oil, chicken breast, Indian stir-fry sauce, fresh coriander,chicken in Indian stir-fry sauce
-
20 minMain dishStir-fry noodles Chicken Curry, haricot, gambas, fresh chives, sunflower oil,stir-fry noodles with king prawns
Nutrition
414Calories
Sodium0% DV0g
Fat20% DV13g
Protein68% DV34g
Carbs10% DV29g
Fiber0% DV0g
Loved it