CLASSIC FRENCH BEARNAISE SAUCE
Provided by Geoffrey Zakarian
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
- In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.
CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
Provided by French Tart
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the steaks.
- Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
- Cook the shallots.
- In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
- Deglaze the pan.
- When the shallots are done add the red wine to the pan and give it a good stir.
- Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
- Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
- Plate the dish.
- Cut the meat across the grain into thick slices and arrange them on a plate.
- Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
- Serve the rest of the sauce in a gravy boat.
- You might like to serve it with sauté potatoes, frites and some haricot verts.
CLASSIC FRENCH BORDELAISE SAUCE
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
- Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
- Add the beef stock to the pan and bring the mixture up to a boil again.
- Using a tablespoon, skim and discard any foam that appears on top of the sauce.
- Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
- Pour the sauce through a fine-mesh sieve.
- Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
A CLASSIC STEAK FRITES RECIPE
It's true what they say about the food in Paris: It's rich, decadent, and deliciously French. One of the most famously French meals is steak...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 12
Steps:
- Combine the butter, lemon juice, shallot, garlic, chives, mustard, and Worcestershire in a mixing bowl. Stir to thoroughly combine. Reserve on the countertop. Preheat a grill, grill pan, or cast-iron skillet over high heat. Season the steak all over with salt and plenty of black pepper. Cook the steaks, turning frequently, for about 8 minutes total (depending on the thickness), until well browned on both sides and firm but still easily yielding to the touch. Rest for at least 5 minutes before slicing. Top each steak with one-fourth of the butter, and serve with the hot fries from our Crispy Oven-Baked Fries recipe.
Nutrition Facts : Calories 460
CLASSIC PEPPERCORN STEAK SAUCE RECIPE
Classic creamy peppercorn steak sauce
Provided by Stephanie
Categories Main Course
Time 5m
Number Of Ingredients 5
Steps:
- In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
Nutrition Facts : Calories 109 kcal, Carbohydrate 0.6 g, Fat 7.4 g, SaturatedFat 4.6 g, Cholesterol 27 mg, Sodium 23 mg, Fiber 0.01 g, Sugar 0.01 g, ServingSize 1 serving
CLASSIC FRENCH STEAK AU POIVRE
Steps:
- Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
- Enjoy!
Nutrition Facts : Calories 1032 kcal, Carbohydrate 3 g, Cholesterol 275 mg, Fiber 0 g, Protein 58 g, SaturatedFat 41 g, Sodium 318 mg, Sugar 2 g, Fat 83 g, ServingSize 4 servings, UnsaturatedFat 0 g
STEAK DIANE
Juicy rib-eye steak seared and topped with a dijon cream sauce and a little flambé action.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
- Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
- Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
- Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
- With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
- Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
- Pour the sauce over the steak and garnish with fresh parsley before serving.
Nutrition Facts : Calories 616 calories, ServingSize 2 Servings
STEAK TARTARE (BEEF TARTARE)
A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points/sliced toasted baguette.
Provided by Victoria
Categories Appetizer Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it's still easily pierced with a knife. This will make it easier to finely hand-chop.
- Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
- Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
- Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
Nutrition Facts : Calories 429 kcal, Carbohydrate 2 g, Protein 27 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 142 mg, Sodium 418 mg, UnsaturatedFat 17 g, ServingSize 1 serving
CLASSIC STEAK AU POIVRE
The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red wine are a most sublime combination. Don't be tempted to think that naff restaurants that serve steak au poivre swimming in a sickly cream and brandy sauce have got it right - they haven't. This version is the classic one and the best.
Categories Recipes for 2 Easy Entertaining Beef recipes
Yield Serves 2
Number Of Ingredients 6
Steps:
- If you've got time, prepare your steak au poivre one or several hours ahead. Begin by crushing the peppercorns very coarsely with a pestle and mortar (if you don't have a pestle and mortar then use the back of a tablespoon and crush them on a flat surface). Now take a shallow dish, large enough to hold 2 steaks comfortably side by side, then pour 1 tablespoon of the olive oil mixed with half a clove of the crushed garlic into the dish. Then coat each steak evenly on both sides with the crushed peppercorns, pressing them in firmly. Lay the steaks in the dish and spoon the other tablespoon of oil and the rest of the garlic over them. Cover with clingfilm and leave them aside for several hours, turning them over once. When you're ready to cook the steaks, you need a thick-based frying pan. Place it over a very high heat and let it preheat until it's very hot indeed - the more daring you can be in getting the pan really hot, the better the finished steak will be! Now quickly drop each steak directly into the pan. Sear them quickly on both sides - give them about 1 minute on each side. Then lower the heat and cook them how you want them. Some people like them 'blue', which means seared only and very rare; for medium rare give them 3 more minutes, and for well done, 4 more minutes. Either way, 1 minute before the end of the cooking time, pour in the wine, then let it bubble and reduce down to a syrupy consistency about one-third of its original volume. This whole process will be very brief. Sprinkle with salt and serve the steaks as quickly as possible with the wine sauce poured over. If you want to be really French, serve with frites and a green salad.
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