Spaghetti with creamed spinach and steak

Spaghetti with creamed spinach and eye fillet steak

I carb loaded today, so I figured why not have some more with some spaghetti.

I have great workmates. One friend made croissants yesterday (she’s a butter fiend), and she gave me one fresh out of the oven this morning. Another friend made coconut ice which is one of my all-time favourite confectionaries.

Yes, I’m spoilt.

Songlines coffee with homemade Croissant and homemade Coconut ice

Ingredients

  • Spaghetti
  • Spinach leaves
  • Garlic
  • Dijon mustard
  • Cream
  • Leftover sous vide eye fillet steak (thinly sliced)
  • Cherry tomatoes
  • Leftover caramelised onions
Spaghetti and creamed spinach with leftover eye fillet steak and caramelised onions

Instructions

  • Cook the spaghetti in boiling water for 7 minutes.
  • Drain the spaghetti and rinse with cold water.
  • Put some olive oil in a cold skillet and turn the heat on to a low setting.
  • Add some sliced garlic to the oil and allow it to cook and release its flavour into the warm oil.
  • Add in the spaghetti and begin to warm it up with the caramelised onions.
  • Toss in the spinach leaves and allow the leaves to wilt.
  • Mix through a couple of teaspoons of dijon mustard and some cream.
  • Add in the sliced steak and some cherry tomatoes and keep cooking until the meat is warm.
Spaghetti and creamed spinach with leftover eye fillet steak and caramelised onions

Sous vide eye fillet with lentils à la dijonnaise

I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.

Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Ingredients

  • Eye fillet steak
  • Iodised salt
  • Black pepper
  • Leftover lentils à la dijonnaise
  • Broccolini
  • Olive oil
Tied up eye fillet steak after cooking sous vide (under pressure)

Instructions

Steak

  • Tie the eye fillet with cooks string.
  • Season the steak with salt and pepper.
  • Seal the steak in a vacuum bag.
  • Cook sous vide (under vacuum) for 2 hours at 55 °C.
  • When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
  • Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
  • Add a nudge of butter to the skillet and spoon the melting butter over the steak.
  • Allow the steak to rest and then slice thinly with a sharp knife.

Broccolini

  • Wash the broccolini in water and then rub olive oil on the heads.
  • Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.

Leftover lentils à la dijonnaise

Plating up

  • Spoon the lentils onto a dinner plate which has been warming on the water bath.
  • Transfer slices of steak over the lentils and spoon burnt butter over the steak.
  • Place the broccolini next to the steak and lentils.
Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Spaghetti, creamed spinach, and eye fillet steak

For the first time in many years rather than buying Asian pasta, I bought some European pasta.

Spaghetti with leftover eye fillet steak with spinach, rocket, garlic, dijon mustard, cream, and cherry tomatoes

A simple meal tonight. I need to finish the leftover steak from last week. I also have some spinach left to finish too.

It’s an easy enough meal.

I boiled some water and cooked the spaghetti. After rinsing and draining the spaghetti I out it into a frying pan with some olive oil and butter and tossed it around a bit before adding in the spinach leaves to wilt. Add to the frying pan a dash of cream and a teaspoon of mustard for flavour and Bob’s your uncle. All I needed to do was toss through the thinly sliced steak, and dinner was ready.

Spaghetti with leftover eye fillet steak with spinach, rocket, garlic, dijon mustard, cream, and cherry tomatoes

Udon noodles with pizza sauce and leftover eye fillet steak

I had some leftover pizza sauce and leftover steak from the weekend. I needed to finish everything off.

Udon noodles with pizza sauce and leftover eye fillet steak

“Pizza” sauce

Ingredients

  • Tinned tomatoes
  • Onions
  • Oregano
  • Worcestershire sauce
  • Garlic
  • Kalamata olives
  • Capers

Instructions

  • Heat up a non-stick (PFOA-free) skillet to a low to moderate heat and add in some olive oil.
  • Sauté some garlic and onion in the oil until the garlic begins to take on some colour.
  • Add a tin of tomatoes.
  • Add in the capers, kalamata olives, dried oregano, dried basil leaves, and red chilli flakes.
  • Season with freshly ground iodised rock salt and black whole peppercorns (ground in a mortar with a pestle).
  • Allow the sauce to simmer for about 15 minutes so it reduces a little.

Udon noodles and putting it all together 

  • Boil some water and cook the noodles for 8 minutes and then rinse in cold water twice.
  • Add the noodles to a hot skillet with some olive oil and garlic. Stir in the cold pizza sauce and when that this simmering add in the sliced leftover steak and stir that through.
  • Garnish with some cherry tomatoes and fresh basil
Udon noodles with pizza sauce and leftover eye fillet steak

Garlic butter steak and chips tossed in garlic butter with scallops

The full recipe can be found at Yummy Lummy.

Garlic butter steak and chips with scallops

Ingredients

  • Eye fillet steak
  • Iodised rock salt
  • Black whole peppercorns
  • Garlic powder
  • Butter
  • Garlic
  • Dried oregano
  • Scallops
  • McCain frozen chips
  • Butter
  • Garlic

Instructions

Garlic butter

  • Get the butter to room temperature.
  • With a fork mix in the crushed garlic and dried oregano.
  • Form a disc in the bottom of a bowl and refrigerate until it’s time to plate up.

Sous vide steak

  • Remove the steak from the packaging.
  • Trim the fillet and bind the muscle fibres with some cooking twine.
  • Grind some rock salt and whole peppercorns in a mortar with a pestle. Once the salt and pepper have been coarsely ground add in some garlic powder and mix.
  • Season the steak with the salt, pepper, and garlic powder.
  • Seal the steak in a vacuum bag.
  • Cook in a water bath at 57 °C for 2 hours.
  • Remove the bagged steak from the water bath and then remove the steak from the bag.
  • Dry the surface of the steak with absorbent paper.
  • Sear the steak in a cast-iron skillet.

Scallops

  • Dry the surface of the scallops and sear in a hot skillet.
  • McCain SuperFries
  • Cook according to the instructions on the packaging.
  • Once the chips are cooked put them into a large metal mixing bowl.
  • Using microwave radiation melt the butter an mix in some crushed garlic.
  • Pour the melted garlic butter over the hot chips a little bit at a time and toss the chips at the same time.

Steak pizzaiola with fresh linguine and sous vide eye fillet steak

The full recipe for my first steak pizzaiola is on Yummy  Lummy.

Steak Pizzaiola with sous vide eye fillet and fresh linguine
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