Friday, December 12, 2008

Meat a la Pizzaiola

Although beef fillet is a relatively expensive cut of meat, in this recipe you use only half a kilogram to feed four people. The meat cooks quickly, so there is little shrinkage and as fillet is lean, there is no waste. The recipe will work just as successfully if you use veal, pork, or chicken. Add a few drops of Tabasco sauce if you want to make the sauce more piquant. Recipe serves 4.


1 pound (500 g) lean beef fillet
1 teaspoon oil
1 clove garlic, crushed
1/2 cup sliced mushrooms
2 large tomatoes, peeled and chopped
2 spring onions (shallots), chopped
4 leaves fresh basil, roughly chopped, or 1/4 teaspoon dried basil
Freshly ground black pepper
Salt to taste (optional)
Garnish: Spring onion (shallot)


1. Cut the meat into thin strips, about 1/2 x 2 inch (1 x 5 cm).
2. Brush oil over the base of a heavy frying pan and heat the pan over medium-high heat.
3. When hot, toss in the meat and stir-fry until well sealed and browned (approx. 2-3 minutes).
4. Set the meat aside on a warm plate and continue as follows. To the hot frying pan add the garlic and the mushrooms and stir-fry for a further few seconds until the mushrooms are lightly cooked.
5. Add the chopped tomatoes, spring onions (shallots), fresh basil, pepper and salt, and bring to a simmer. Now return the meat to the sauce and simmer for about 5 minutes, or until the meat is cooked and the dish is hot.
6. Finally, spoon the meat and sauce onto a bed of rice or noodles, garnish with spring onion (shallot) and serve.

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