Back to reality! After a relaxed weekend on the ranch we are back in Windhoek with the children back to school. For months during this pandemic, we had the children in our Kalahari kitchen, working online and filling the house with laughter and dirty dishes! The girls baked and experimented with new recipes and Janneman Jnr loved break time with freshly baked muffins and banana bread. No rushing between school and activities, lazy mornings on the porch watching the herd of sable drinking water and reflecting on a year that has been turned on its head.
Now it is early frantic mornings, grabbing a cup of coffee and off to school with a boring lunch pack. Yes, I love to cook and I love food but I do not like packing a lunch box for school breaktime! I cannot think past a peanut butter sandwich, an apple and a bag of cheddars. Lorene has long decided that she is better off with no lunch for break time. Luckily they are home at lunch ( school closes at 1pm) and mom can prepare a healthy meal for her starving teenagers ( before we rush off again to netbal, rugby, golf and track practice).
As it is Monday, and I am still in ranch-relaxed-mode, I am keeping lunch simple and yet it is always a family favorite. Juicy steak, crispy chips or some garlic mashed potato and an easy creamy mushroom gravy sauce with a great big whack of pepper to it. It’s a classic combination, quick and easy to make.
The secret of happiness, you see, is not found in seeking more, but in developing the capacity to enjoy less.”
~ Socrates
Here in Namibia we are exceedingly blessed to enjoy Kudu, Oryx, Springbuck, Eland but to mention a few of the 18 different plains game roaming free on our Kalahari ranch. For today’s meal, I am using a matured eland fillet. Venison is one on the easiest and quickest of meats to cook. Treat it similarly to a good cut of beef and keep the flavors basic and simple. Hero the meat and do not overload it with too many spices and sauces.
I am of the opinion that the simpler the seasonings the better, especially with with the tender cuts as the tenderloin and back strap of the animal. Seasoned liberally with salt and pepper and cooked over high heat with a little olive oil is the best eating you can desire ( especially on a Monday afternoon!) Allow to rest a few minutes before slicing and then serve with potato chips and this delicious mushroom sauce. Happy kids! Happy mom! Happy Monday.
Recipe on next page.
Grilled Steak with a Creamy Mushroom Sauce Gravy
INGREDIENTS
125ml (1/2 Cup) Beef Stock
60ml (1/4 Cup) Dry Sherry ( fortified wine)
15ml (1T) Soya Sauce
15ml (1T) Tomato Paste
7ml (1 1/2t) Wholegrain Mustard
1 punnet of Mixed Mushrooms, sliced
Ground black pepper, to taste
125ml (1/2 Cup) Cream
60ml (1/4 Cup) Fresh Thyme, chopped
Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare.
Medium-rare steaks. Steaks with a soft and springy feel will be medium rare.
Medium steaks. Steaks with a springy feel will be medium (bounce back up fast).
Well done steaks. Firm steaks are well done.
INSTRUCTIONS
- Rub the steak with a mixture of crushed garlic, olive oil, grated lemon rind and juice of one lemon. Set aside
- Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Season with salt and pepper to your taste. Rest for 5 minutes.
- Mix mushrooms, stock, sherry, mustard, tomato,paste and soya sauce in a saucepan
- Simmer on low heat until slightly reduced and thickened.
- Add cream and a good ground of black pepper and simmer until gravy is your desired consistency.
Serve over grilled steak and garnish with freshly chopped thyme.
Delicious with crispy potato chips or garlic mashed potatoes.