Mata Hari Steak
4 tomatoes
8 cocktail onions
40 g/1½ oz butter
30 g/1 oz flour
60 cc/2 fl. oz /¼ cup single cream
1 teaspoon caraway seeds
4 steaks (fillet or rump) – 125 g/4 oz each
8 slices smoked streaky bacon
1 large lettuce
vinaigrette dressing
Method:
Remove te skin from the tomatoes, cut in half and scoop out a little of the
flesh. Place one cocktail onion in each of the hollowed out tomatoes. Make a
roux with the butter and flour, stir in the cream and caraway, adding a little
extra milk if the sauce if too thick. Bring to the boil, stirring continuously
and season with salt and pepper. Fry the steaks in a little butter, keep them
warm, and fry the bacon in the same pan. garnish each steak with 2 tomato halves
and 2 slices of bacon (laid crosswise). Pour over a little of the sauce and
serve the rest separately. Completely cover the steaks with the inner leaves of
the washed lettuce, sprinkle with vinaigrette, and bring to the table
immediately. To serve: strip the Mata Hari steaks carefully, removing the
covering leaves.
Mata Hari BeverageIngredients
1 1/2 oz. Courvoisier
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
3/4 oz. chai-infused vermouth (see instructions)
1 oz. fresh pomegranate juice
3 dried rose bulbs (for garnish)
Instructions
To infuse vermouth, steep 2 chai teabags in 1 liter of sweet vermouth; put on
stovetop for about 5 mins. Don't let boil. Strain.
Pour all ingredients into a mixing glass. Add ice; shake vigorously. Strain into
a chilled cocktail glass. Garnish with rose bulbs.