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Fillet Steak with Ginger Wine (700 Watts)

  • 2 x 4 cm thick fillet steaks about 175g each
  • 2 tsps soy sauce
  • 6 mm root ginger finely chopped
  • 25g cream cheese
  • salt and pepper to taste
  • 15g butter
  • 2 tsps oil
  • 2 large mushrooms
  • 2 slices bread, cut into 9 cm rounds
  • 60 milliliters ginger wine

Coat steaks thoroughly with soy sauce. Mix ginger, cheese and seasoning in a small bowl. Place butter and oil in a shallow baking dish. Cook, covered, on HIGH for 1 minute. Brush mushrooms with a little of the butter and set aside. Add bread to baking dish, coating well. Cook on HIGH for 1 1/2 minutes. Turn over and cook for 1 minute or until turning crisp. Drain on absorbent paper, the spread with cheese mixture. Add steaks to dish and cook on HIGH for 2 minutes. Place steaks on prepared rounds, return to baking dish and spoon over the ginger wine. Top each steak with a mushroom and cook on HIGH for 15 seconds or until heated through. Stand covered, for 5 minutes.

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