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The ingredient of Pepper Steaks With Roasted Cherry Tomato Sauce
- 500g trussed cherry tomatoes
- 1 bunch spring onions green ends trimmed cut into wedges
- 1 garlic clove thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 1 4 cup small basil leaves
- 1 tablespoon crushed mixed pepper medley
- 4 about 200g each scotch fillet steaks
- 2 cups 500ml massel chicken style liquid stock
- 1 cup 170g instant polenta
- 1 2 cup 40g finely grated parmesan
- 1 2 cup 125ml thin cream
The Instruction of pepper steaks with roasted cherry tomato sauce
- preheat oven to 160u00b0c place tomatoes onion and garlic on an oven tray drizzle with vinegar and oil and sprinkle with sugar season with salt and pepper bake in preheated oven for 20 minutes or until tomatoes collapse remove from oven and set aside for 10 minutes to rest sprinkle basil over and gently toss to combine
- meanwhile place the pepper on a plate gently roll the edge of each steak onto the pepper to coat season with salt and pepper heat a frying pan on high add the steaks and cook for 2 3 minutes each side for medium or until cooked to your liking remove from heat and cover with foil set aside for 5 minutes to rest
- place the stock in a medium saucepan over high heat and bring to the boil reduce heat to medium while continually whisking gradually add the polenta in a thin stream until incorporated cook stirring for 5 minutes or until polenta is tender and mixture thickens remove from heat and add the parmesan and cream stir to combine
- spoon polenta among serving plates top with the steak spoon over tomatoes onion and any juices serve immediately
Nutritions of Pepper Steaks With Roasted Cherry Tomato Sauce
calories: 782 008 caloriescalories: 45 grams fat
calories: 21 grams saturated fat
calories: 37 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 55 grams protein
calories: 157 milligrams cholesterol
calories: 789 03 milligrams sodium
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calories: nutritioninformation