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Paprika used to add spice to steak recipe

Paprika used to add spice to steak recipe

People looking for some flavour ideas to spice up their steaks may want to try a recipe from one expert in the US.

Bert Cutino is executive chef and co-owner of The Sardine Factory in California - which opened in 1968 - and has numerous awards to his name, including National Chef of the Year, the Monterey Herald reports.

He has revealed the secrets of one of his favourite recipes to the newspaper - Tournedos Regina.

Aubergine is firstly coated in flour seasoned with basil before being browned in some butter.

Shallots, mushrooms, beef broth, Maderia and chives are then cooked in the same pan, while asparagus spears are heated in some water.

Following this, pieces of tenderloin are salt and peppered before being dipped in flour and pan fried for around two minutes.

To serve the dish, cooks should layer slices of aubergine and beef before topping with the mushroom sauce, putting asparagus at the side and sprinkling with paprika.

Related Products: Paprika, Basil

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