French Brasserie Style Steak Food

PERFECT FRENCH BISTRO STYLE STEAK

Steps:

• 1. Preheat oven to 350°F. Line a baking pan with parchment paper. 2. Heat a pan, preferably a cast iron skillet, over high for 5 minutes. Generously season steaks with sea salt and pepper. 3. Drizzle a small amount of evoo on steaks and place in the preheated pan. Brown steaks on the first side for 7 minutes. Turn steaks and transfer the pan to 350°F oven. Cook steaks in the oven for 7 to 10 minutes for medium rare. Transfer steaks to prepared baking pan. Lightly cover pan with foil, and let steaks rest for 10 minutes. 4. Return hot cast iron pan to a burner. Add shallots and mushrooms to the pan, and sauté for 5 to 7 minutes, or until browned. Add garlic and continue cooking 1 minute more.Add wine and chicken broth; reduce by half. Sauce should coat a the back of a spoon. 5. Slice steaks and arrange on serving platter. Top with sautéed mushrooms and wine sauce. Serve immediately.

FRENCH STYLE BEEF STEAK

Steps:

• Cook pasta in boiling water according to packet instructions. Drain and keep warm.
• Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
• Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
• Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
• Return steaks to pan, simmer for 1 minute.
• Serve with pasta and vegetable mix. Garnish with parsley.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

FRENCH STEAK

Steps:

• Dredge steak with flour seasoned with salt and pepper.
• Brown on both sides in the butter and oil.
• Remove steak from pan and add onions to the skillet and saute until golden.
• Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
• Return steak to the skillet.
• Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
• Remove meat to a platter and keep warm.
• Stir the cheese into the onions and pan juices until melted.
• Then stir in the sour cream and heat but do not boil.
• Pour the sauce over the meat and serve.