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mrsclueless

•Tina Khalil•
Stories from my home 🇱🇧
Kicking #domestic butt 🙅🏼‍♀️
@cluelessdrops for orders ⭐️
Recipes on Mrsclueless.com

New @souchetchocolatier boutique in Tabaris ✨ A

New @souchetchocolatier boutique in Tabaris ✨
A musssst visit, they have a massive range of chocolates, confections, gift boxes, ice creams, hot cocoa and much more!
The chocolatier is 100% Lebanese since 1979 and they make their chocolate from SCRATCH👌🏻

The ultimate pepper sauce After making the fille

The ultimate pepper sauce

After making the fillet (refer to previous reel) use the same pan and deglaze it with 2 cups of white wine OR beef stock
Make sure to scrap alllll the brown parts because this is where your flavor is found

Add 2 heaped spoons of Dijon mustard , 2 tbsp soya sauce, 1 tbsp Worcestershire sauce and mix well on low heat

Add 1/3 cup of presoaked green peppercorns (soak in boiling water for 20 min)

Let them all simmer together then add 2-3 cups of @pucklebanon cooking cream

Simmer, taste, adjust if needed and serve hot with your steak

THE BEST dipping sauce for anything really

INGREDIENTS 1.5 kg Beef fillet Olive oil Salt Fr

INGREDIENTS

1.5 kg Beef fillet
Olive oil
Salt
Freshly ground black pepper
4 Tbsp @lurpakarabia

INSTRUCTIONS

Pat dry your fillet really well until no liquid is soaked into the kitchen towel
Rub the fillet with salt and pepper and make sure to massage the seasoning into the meat really well
Don’t cook it before you want to serve it. 30 minutes before serving, preheat your oven to 180C
Heat a griddle on the stove, or a pan, with at least 3tbsp olive oil

Place the fillet onto the pan and leave it untouched for 5-8 minutes until the fillet forms a brownish crust
You can add garlic and rosemary
Flip the fillet and do the same on the other side, add the butter and baste, this ensures the juices remain inside the meat while cooking in the oven
After searing it, place it in an oven proof pan (if your griddle is not already oven proof) and cook it for 8-10 mins if you want it rare

If you have an oven thermometer place it in the middle of the cut, if it reads 75C then it’s rare
Remove the meat and place on a chopping board and let it rest for 10 minutes so that when you cut into it the juices don’t go out
10 minutes later slice into it and serve with some salt and freshly ground black pepper. Garnish with fresh rosemary if desired

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