Lisbon Steak

[Michael Forshaw]

Help please. I'm looking for a recipe for "Lisbon Steak". It was regularly served up by the Goanese catering crew on P&O BSD ships in the 70's and 80's. Can anyone remember what the ingredients are and how to cook it. Thanks in anticipation.

[Doc Vernon]

Believe or not! I made a dish on Monday with these ingredients just out of my Head, it was delicious! Now searching for your Recipe i see it looks almost identical to this. Yummy !
Cheers

https://recipes.fandom.com/wiki/Lisbon_Steak

Here is another very similar too

Ingredients:
4 tenderloin steaks, cut 1/2 inch thick
2 tablespoons of butter or margarine
1 pint container of heavy cream
1/2 teaspoon of black pepper
2 tablespoons of brandy
1-8 oz. can of mushrooms
salt to taste

[happy daze john in oz]

Very nice Vernon, but how did you cook the steaks, overcooked I bet.
Blue is the only way to eat one, no more than five seconds each side on a very hot grill.

But on some UCL ships there was a very special steak some of the wingers would do for bloods that gave them a hard time.
Shoe style steak, a steak kicked around the galley deck before cooking.

[Keith at Tregenna]

Five seconds each side is not Blue/bleu, it is pointless, better off with
a steak tartare if it is required raw.

K.

[Doc Vernon]

One of my all time favourite dishes is still the Chateau Briand but it must be done the correct way.
Not many can nowdays get this correct, and i have in the past only come across one place that cooked it to perfection, and at the Table with the Fire going so as to Flame it correctly when almost ready. Oh Boy what a Joy!
Cheers

[Keith at Tregenna]

Classic dish and great choice for à la carte.

Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand.

K.

[Doc Vernon]

No John I never overcook Steak, but for that dish i seared it for a short while then thinly sliced as it has to be done correctly i used the Crockpot with all the ingredients , and wallah! it came out a treat!


If using the BBQ i get the plate really hot, steaks ready and always marinated for at least six hours, then place on hot plate for only about 2 minutes as it sears fast, then quickly turn and similar on reverse side . that is just about right mate! Nice and Tender with still a bit (not too much mind) of the Blood oozing when cut. I love it that way!

[Keith at Tregenna]

Thinking back #3 reminds me of The Pittsburgh rare steak, or ‘black and blue’. It is a steak that has been cooked momentarily at a very high temperature so that it is charred on the outside yet raw in the centre.

Its origins are uncertain but may lie with Pittsburgh’s steel mill workers in the early 20th century who are said to have cooked steaks on the side of the blast furnace or on a cooling piece of steel during their lunch breaks.

That’s one steak you would not wish to touch during cooking.

K.

[happy daze john in oz]

Vernon, like so many dishes of the past the Chateau Briand is no more.
Price of beef and a change of clientel has a lot to do with it.

I look sometimes at the cuts of meat now on offer, particularly in super markets and wonder where the butchers come from, because looking at them they sure are butchers.


Saw some Lamb chops in Woolworths the other day, the guy putting them out was there and I asked him what they were,
'Lamb chops mate'
'No Lamb chop ever had that much fat on it, that is not Lamb it is mutton'
'No sir they ae Lamb'
'No mate, that is just Sheep meat'

But the one way plastic bag is gone, bad for the environment we were told.

Replaced with plastic covering on meat which almost needs a blow torch to open it.

Very rarely buy there, or their veg and fruit. Use the butcher next door and the produce merchant for fruit and veg.