During our recent travel to New Zealand, most of the accommodations that we’ve stayed in included a furnished kitchen. I’ve chosen this type of accommodation for a number of reasons. Firstly, during our trip, the days were shorter so I anticipated that we would be spending more time in our accommodation than outside. Secondly, I wanted to cook local and fresh ingredients. And thirdly, I wanted to save a bit for our breakfast and dinner. Having a kitchen would definitely make preparing such meals easier!
One of the local ingredients that I truly enjoyed was New Zealand beef. They were fresh, cheap and easy to cook! I learned to prepare our meals with lesser ingredients because I didn’t have my usual pantry ingredients. I only had olive oil, salt and pepper at all time during this trip. Surprisingly, the dishes tasted great! The freshness of the ingredients really made a big difference.
Another ingredient that I miss from New Zealand are the Coromandel mussels. They tasted great and were really huge. More on this in the future. For our dinner tonight, I’m preparing a ribeye steak with creamy mushroom sauce.
- 3 ribeye, boneless, about less than inch thick
- 8-10 white button mushroom, thinly sliced
- 1 can (290 g) of cream of mushroom soup (I used Campbell)
- 1 onion, chopped
- Combination of baby potatoes (quartered), young corns, young carrots
- ½ cup water (for the mushroom sauce)
- ¼ cup white wine
- Salt and ground pepper
- Canola oil
- Bring the steak to room temperature.
- Coat the steaks lightly with oil. Season each steak with a generous pinch salt and freshly-ground black pepper. Set aside.
- Heat a pot in medium heat with half water, salt, carrots and potatoes. Boil for 5 minutes. Add the young corn and cook for another minute. Drain and set aside.
- Heat a skillet in medium heat. Add a swirl of oil. You need to a very hot pan when cooking a rib-eye. I cooked my steak for 3.5 minutes each sides. You need to cook each steak one at a time, else the meat will steam more than it will brown. Let the steak rest in a plat over a kitchen paper towel for about 5-8 minutes.
- Using the same skillet, turn low the heat to low-med heat. Saute onions and mushroom. Pour the wine and scrape the browned tidbits from the pan. Add the cream of mushroom and water. Cook for 5 minutes and stir occasionally.
- Plate your steak on top of the vegetables. Pour the mushroom sauce.