Steaks with Blueberry and Gluhwein Sauce

This recipe is from the Lidl magazine using their ingredients. It uses the Deluxe frozen Reindeer steaks but I didn't have any today so used a beef fillet steak ... it was just as good. If you get the chance to do it with reindeer I would recommend it as the meat is juicy, tender and tasty.

I pack of Deluxe reindeer steaks (4 steaks)

75g plain flour

sunflower oil

1 pack of Oaklands blueberries

2 glasses Lidl gluhwein (or make your own ... see my previous post)

30g butter

1/2 tsp salt and freshly ground pepper

Method:

• If the steaks are large, flatten a little before cooking. Mix salt and pepper into plain flour. Pat each steak dry with kitchen towel then dip into seasoned flour and set aside.
• Heat 2 Tbsp sunflower oil in a frying pan until very hot.  Add the steaks and leave for 2 minutes to get a good seared edge. Turn over and cook for a further 2-3 minutes. Don't over cook. Remove to a warm plate to rest.
• Add the butter to the pan and throw in the blueberries (about a Tbsp per person ... although I use plenty, you can never have too many blueberries!)
• Add the wine and reduce. Pour over the steaks and serve with mashed potato.

The first time we cooked this I wasn't sure how it would turn out but we have now made it on many occasions and it is a quick, easy but indulgent meal to prepare.  Today's effort using fillet steak was incredibly good and this was mainly due to the steaks which we purchased from Lidl.  The steak was perfect in every way and was the most tender that I have ever cooked at home. Good Value and Good Taste ... perhaps I should get a job in marketing for them.

Gluewein ... a Taste of Christmas

There's nothing like Gluewein for getting into the winter spirit.  In England we call it mulled wine but my first taste was in Switzerland in my early twenties. It all tastes good!

Serves 10-15

10 cups claret

juice of 3 lemons 

2 cinnamon sticks

1/2 tsp cloves (I use whole cloves and stud them in citrus fruit)

1/2 tsp ground nutmeg

3/4 cup (5-6oz) brown sugar

2 sliced lemons

4 cups lemonade, optional

(you can substitute oranges instead of lemons if you prefer)

Mix all ingredients together in a wine bowl and heat gently. Serve very hot, not boiling. Add lemonade if used and reheat just before serving.

Easy isn't it?  There's no excuse.  I've just made a much smaller amount to use in a recipe for steak.  The beauty of cooking (or drinking) is that you can alter everything to suit your own tastes, or what's in the cupboard ... so get off the internet and get mixing!