Recipe
for :
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Ale-Gar Marinated Fillet Steaks with
Char-grilled Vegetables
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|
 This
recipe for Ale-Gar Marinated Fillet Steaks with
Char-grilled Vegetables comes from chef Alan Coxon -
www.alancoxon.com
This recipe demonstrates the use of
one of the products in Alan's historic Vinaigres range
of products. Alan has delved back in time to reproduce
flavours and ingredients that once adorned tables of
the mighty Roman Emperors, Mediaeval Knights and Ancient
Greek temples. There are three uniquely varying flavours
reminiscent of periods as far back as 44BC to the Fourteenth
century AD which are now available for you to savour
and to experiment with in your own home.
Each period product holds unique combinations of flavours
that will enhance modern cooking and make for interesting
discussion at the dinner table or around the barbeque.
Lovingly prepared using traditional and natural production
methods, acidulated over oak wine barrels and using
only the finest quality natural ingredients, thes unique
products are stored in hand-blown bottles that bring
a true sense of history to modern dining tables, for
your full enjoyment in the future.
To find out more have a look at the articles entitled
Vinegars
. . . and you thought they were just for chips
or visit www.alancoxon.com
Ale-Gar is dark and flavoursome and makes a wonderful
addition to beef and venison dishes. Try these fabulous
fillet steaks marinated in Ale-Gar to prove the point
- deliciously!
Ingredients
for Ale-Gar Marinated Fillet Steaks
6 tbsp Ale-Gar, plus extra for drizzling
4 x 125g to 150g (5oz to 6oz) fillet steaks
2 large courgettes, thinly sliced diagonally
2 peppers, deseeded and cut into chunks
2 red onions, sliced into wedges
4 tbsp olive oil
Salt and freshly ground black pepper
Parsley sprigs, to garnish
How
to make Ale-Gar Marinated Fillet Steaks
- Spoon
the Ale-Gar into a shallow non-metallic dish. Add
the fillet steaks, turning them to coat. Cover and
leave to marinate for 30-40 minutes, turning once.
-
Heat a char-grill pan or grill. Put the courgettes,
peppers and red onions into a bowl and add 2 tbsp
olive oil, tossing them to coat. Char-grill or grill
the vegetables in batches until tender and lightly
browned. Set aside and keep warm.
- Drain
the marinade from the meat, then add the remaining
olive oil, tossing the steaks to coat them. Char-grill
or grill the steaks for 3-4 minutes per side, or until
done to your liking.
- Serve
the steaks and vegetables on warm plates. Season with
a little salt and pepper, then drizzle a little extra
Ale-Gar over them. Garnish with parsley sprigs.
Chef's tip:
Try this recipe with venison steaks instead of beef.
Serves
4
Alan
Coxon
www.alancoxon.com
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