TENDER BEEF STEAKS WITH MUSHROOM SAUCE

INGREDIENTS

500g beef fillets, about 8 to 10 pieces

8 Tbs light soy sauce

2 Tbs dark soy sauce

3 Tbs Lea & Perrins Worcestershire sauce

3 tsp white sugar

A pinch of salt

3 Tbs water

2 to 4 Tbs oil

10 button mushrooms, thinly sliced

1 tsp McCormick mushroom gravy seasoning

3 Tbs water

1 tsp cornflour (optional)

1 Tbs water (optional)

METHOD

1. With a meat tenderiser, gently pound each side of the beef fillet.

2. In a large dish, mix the light soy sauce, dark soy sauce, Worcestershire sauce, sugar, salt and water till the sugar and salt dissolve.

3. Coat the beef fillets in the marinade for at least one to three hours. You can also leave the beef to marinate overnight for up to 11 hours in the fridge.

4. Heat oil in a large pan on high heat. Drain the excess marinade from the beef fillets into a bowl and save for the gravy. Fry the meat for about two to three minutes each side. Once cooked, set aside on a serving dish.

5. In the same pan, cook the mushrooms for about five minutes till they soften. Add the excess marinade into the pan.

6. In a small bowl, mix the mushroom gravy seasoning with water and add to the mushroom sauce.

7. If the sauce is not thick enough, stir cornflour into water and add to the gravy.

8. Scoop the mushrooms and sauce over the beef fillets and serve with mashed potatoes and salad.

Serves four

MAKE IT YOURSELF:

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Published on Oct 07, 2012

 SINGAPORE COOKS

Secret to tender beef

Textbook author Joan Fong's beef steak is based on a recipe from The Cathay Restaurant

 By Eunice Quek