Bistro Sauce Food

BISTRO SAUCE

Bistro Sauce image

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches.

Provided by Jynxxycat

Categories Sauces

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups mayonnaise
1 1/2 tablespoons prepared horseradish
2 tablespoons catsup
2 tablespoons spicy brown mustard (Creole)
1 tablespoon freshly chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon cajun seasoning
1 teaspoon sweet Hungarian paprika
2 finely minced garlic cloves

Steps:

Thoroughly mix all ingredients, and enjoy. This dipping sauce is especially good with seafood, sweet potato fries, or onion blossoms. It is also good on a patty melt.

BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

Bistro-Style Filet Mignon with Champagne Pan Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1/ teaspoon coarse grind black pepper
1 tablespoon olive oil
1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
1/2 cup brut Champagne or sparkling wine
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Steps:

1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
3. Serve steaks with sauce.

BISTRO STEAK

Bistro Steak image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup ancho chile powder
1 1/2 tablespoons sweet paprika
2 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon ground cumin
1/4 cup dijon mustard
1/4 cup whole-grain mustard
1/4 cup molasses
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
Whisk all of the ingredients in a bowl.
Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

BISTRO BURGERS

Bistro Burgers image

Nothing beats a great man-sized burger... except watchin a handsome guy eating one. The sauce is a spinoff of our very own Recipe #280453. :)

Provided by 2Bleu

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon fresh dill, chopped
1 large vidalia onions, sliced or 1 large sweet onion
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon brown sugar
salt, to taste
black pepper, to taste
1 lb ground sirloin or 1 lb chuck
salt, to taste
black pepper, to taste
8 slices cheddar cheese, thick slices (a combo of yellow and white cheeses looks stunning)
4 hamburger buns, toasted (use good quality buns)
romaine lettuce
sliced dill pickle
ketchup
ruffles potato chips (optional, add them along side, or right into your burger for a nice crunch)

Steps:

MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.

Nutrition Facts : Calories 728, Fat 46.3, SaturatedFat 21.8, Cholesterol 144.3, Sodium 730.4, Carbohydrate 37, Fiber 1.6, Sugar 14.3, Protein 40.4

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