Steak in Port with Camembert Cheese

I have been cooking Asian food for a few days and I thought I should make something western for poor Steven last Thursday night ;-)). As we were still “internet less”, I got the recipe printed out from Lynn’s house. I got this recipe from Solvent_d (from how to make stupid food look and taste good). The recipe sounds simple and easy for a “Typical Asian Cook” like me to follow ;-))

Steven was so impressed with the steak; he said it was moist and tender, but I wasn’t overly impressed. Well, this may be just because I am not used to the strong flavor of port. For the veggies, as u can see from the pics, it was a bit overcooked. I do agree with Solvent_d, the sesame oil provides some fragrance and taste, but what really gives the punch is the lime juice. Thanks to Solvent_d for sharing this recipe!!

Ingredients.(for the steak)

2 beef steaks

1 cup, Port wine

3 tbsp, camembert

1 tbsp, black pepper

4 bunch, parsley

1 tbsp, olive oil (for the pan-fry)

(for the vegetable side)

1 carrot

4 asparagus

1 lime

1 tbsp, salt

2 tbsp, sesame oil

Serves.2

Step 1: Marinating the beef.easy: place steaks in bowl, add port, black pepper and minced coriander. stir it about a bit to ensure you've got everything mixed well, and leave it to soak for at least half an hour.

cut the cheese up and mash it up a little so that it's nicely pasty

Step 2: Prepare vegetables.chop the carrot and asparagus up. Add them to a bowl, and pour some boiling water into the bowl. Add a tbsp of salt and leave everything to soak for about 5-10 minutes. Drain water after.While soaking, slice the lime into reasonable pieces for easy juicing later.

mix all your vegetables together in preparation for the grill. preheat your oven for about 10 minutes, then set it to about 200 degrees, before setting the vegetables in for about 20 minutes.when it's done, add the sesame oil to the mixture, and we're more or less done.

Step 3: Cooking the steaks!over a big flame, pour your oil into the pan and let the pan heat up. when it's hot, place your steaks into the pan and let it cook for about 2-3 minutes on both sides (if you're into medium-rare). if you're particular about sealing the meat, you'd have to continuously flip your steaks every 20 seconds until both sides brown.once cooked, move the steaks off the flame and place them on your serving plates. lower your flame to medium, and pour the rest of the marinade in. let it simmer until it's reduced to about half.while waiting for the marinade, apply a generous amount of cheese on the top side of the steaks. try to even it out as much as you can.when the marinade has been reduced, pour that onto the steaks.

Final Serve.Serve the lime slices together with the vegetables. The sesame oil will provide some fragrance and taste, but what really gives the punch will be the lime juice.As much as possible, the steaks should be served right after the marinade is poured. Wait too long and you might only have a thin film of cheese left on your steaks since everything else melted away. Don’t worry that your steaks will be too sweet from all that port, with the cheese, parsley/ coriander and pepper; it will be a really interesting mouthful of beef.