Page 18


QF Focus Magazine


The perfect Valentine’s meal. Burgundy Filets


Ingredients 4 cups Burgundy wine 1½ cups oil


1½ cups soy sauce 2 cups oyster sauce 1 tablespoon garlic, minced 1½ teaspoons dried oregano


8 fillets filet mignon


½ cup butter, softened 1 teaspoon Burgundy wine 1 tablespoon minced shallots 1 tablespoon minced onions 1 teaspoon ground white pepper


Directions In a medium saucepan, mix together Burgundy wine, oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.


Place filet mignon filets in a baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.


In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, onions and white pepper by hand; cover tightly, and refrigerate.


Preheat oven to 95ºC. Cook the fillets in a frying pan to your taste.


Place filets in a clean baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.


Serve with you favourite potatoes, and fresh vegetables. Pavlova


Ingredients 4 egg whites


1¼ cups white sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 teaspoons cornstarch 1 pint whipping cream strawberry, raspberry, kiwi, or any of your favourite soft fruits


Directions Preheat oven to 150ºC. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.


In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in the premixed vanilla extract, lemon juice, and cornstarch.


Spoon mixture inside the circle drawn on the parchment paper. Working from the centre, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the centre.


Bake for 1 hour. Cool on a wire rack.


In a small bowl, beat the cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the centre of the meringue with whipped cream, and top with fruit.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28