Monthly Mystery Munchies #13: Steak with Caramelised Cranberry and Pomegranate Sauce

italy-1264104_1920For this month’s Monthly Mystery Munchies, Ann and I went for a main course using fruit. I had so much fun playing around with different meat and fruit. What inspired this theme was that I found figs at my local supermarket. Fabulous, thought me, let’s try something with this. So I did, and I decided to adjust it, so I bought more figs, and yay, we have a winner. Round three: this time I needed to take pics. No frikken figs. Like, anywhere. Whyyyy? I swiftly changed tactics after finding pomegranate pips, which, by the way, I stockpiled to avoid a repeat. I haven’t done steak for a while, and I fancied the idea of making a caramelised sauce with a piece of red meat. I mean, a sticky and sweet reduction on Porterhouse steak? Yes, people, YES! Ann always impresses me with her ideas, so please check out Grubbs n Critters for her take on this month’s theme: baked chicken cutlets in orange-plum sauce. She always brings it, and this month is no different, even though she’s in the process of emigrating! The fact that Ann still had time to do this really amazes me. I love her dedication and commitment!

Steak with Caramelised Cranberry and Pomegranate Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Supplies:

200ml cranberry juice
125g pomegranate pips
2 tablespoons brown sugar
1 teaspoon paprika
4 Porterhouse steaks
Non-stick spray
Sea salt and freshly cracked black pepper
Fresh rosemary for garnishing (optional)

Making It Happen:

Pomegranate steak 1 21. Mix the first three ingredients together, reserving half of the pomegranate pips. Marinade for an hour.

 

 

 

Pomegranate steak 3 22. Spray a griddle pan with non-stick spray. Pour the marinade in, bring to a boil and simmer for 5 minutes until it starts reducing. Season the steaks with salt and pepper, sprinkle the rest of the pips on them, and fry on medium-high heat until cooked to your preference. (For a 2cm steak: 2-3 minutes per side for rare, 4 minutes per side for medium, and 5-6 minutes per side for well done.)

 

italy-1264104_19203. Serve the steak hot, and garnish with rosemary (optional).

 

Baked Camembert in Phyllo Pastry

This dish is perfection, if I may say so myself. And I just did. I’m not joking when I say your guests will be talking about it for months, if not years, to come. I have friends who are still talking about it, three years later. The beauty of this recipe is, well, absolutely everything but I will be more specific.

Gooey, creamy camembert wrapped in crispy, buttery phyllo pastry accompanied by sweet cranberry sauce. It literally melts in your mouth. Three ingredients, that’s it. A few minutes to prepare and 12 – 15 minutes in the oven. Winner, winner, winner. It’s not complicated. In fact it’s almost too easy. I have a good friend who is a very fussy eater. She does not do cheese. Like, ever. I made this recipe a few years ago and she relented after hearing the “ooohs” and “aahs”. She has subsequently converted. She still doesn’t eat cheese, with this exception.

It’s the perfect starter because it’s quick and delicious. You can prepare it ahead and refrigerate it until you’re ready to bake it but I’d suggest doing it fresh.

It only takes these three ingredients plus cranberry sauce for serving

It only takes these three ingredients plus cranberry sauce for serving

Baked Camembert in Phyllo Pastry

Servings: 4     Prep time: 10 minutes     Cooking time: 12 – 15 minutes

Ingredients:

  • 2 wheels camembert, halved
  • 6 sheets phyllo pastry
  • 1 cup melted better
  • Cranberry sauce

Method:

Preheat your oven to 190°C (375°F).

Cut the camembert in half. You’re going to use three sheets per whole camembert, with those sheets then halved for both half wheels of cheese.

Melt the butter and lay one sheet of phyllo pastry on the counter. Paint the sheet with butter, drizzling butter across the sheet and then using a brush to paint it. I use my turkey baster and it works really well but you can drizzle the butter across the phyllo and then use a brush to spread it, making sure you cover the entirety of each sheet. Lay a second piece of phyllo on top of the first and repeat the process until you’ve painted three layers. Cut the phyllo down the middle by gliding a sharp knife down the centre, vertically.

Place one half of camembert in the bottom of the phyllo sheets and roll up, folding over each time. Tuck the sides of the phyllo under the parcel and paint the top and bottom with more butter.

Place half the camembert wheel on the phyllo and wrap it up

Place half the camembert wheel on the phyllo and wrap it up

Once the camembert is tucked into the phyllo pastry, fold over

Once the camembert is tucked into the phyllo pastry, fold over

Place in a roasting tray and bake for 12 – 15 minutes until golden brown. Remove from the oven and serve with cranberry sauce.

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!