#minced

Raw Minced Beef.

Yes, it is a sandwich.

~Chinese Turnip Cake (Lo Bak Go)~

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Another day another one of my favorite recipes!

Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.

spatchcocked hen with thyme and rosemary:

Ingredients:

1 spatchcocked hen

2 tablespoons of fresh thyme leaves

2 tablespoons of fresh rosemary leaves

4 cloves of garlic, minced

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.

Place the spatchcocked hen on a baking sheet lined with parchment paper.

Rub the herb mixture all over the hen, making sure to coat it evenly.

Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the hen from the oven and let it rest for a few minutes before serving.

Enjoy your delicious spatchcocked hen with thyme and rosemary!

Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!

Leonardo Braz • "Burger"

3D artist

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