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FILLET STEAK WITH GINGER WINE (700 watts)

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