GRILLED ENTRECOTE STEAK
Discover Grilled Entrecote Steak, complete with bacon, mushrooms and onions. Our Grilled Entrecote Steak is best with a rib-eye or Delmonico steak.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix dressing and soy sauce until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Add mushrooms and onions; cook 10 min. or until tender, stirring frequently. Remove from heat; stir in Worcestershire sauce. Cover to keep warm.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.
- Grill steak 5 to 6 min. on each side or until medium doneness (160°F). Remove steak from grill. Let stand 3 min. before cutting across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 22 g
L'ENTRECOTE, STEAK WITH MUSTARD SAUCE
15/4/10 - Finally got around to trying this but served the sauce over some porterhouse steak...the recipe as is was a little tart for me so I ended up adding a splash of cream to the sauce to mellow the flavours, which worked a treat...hubby was delighted with his steak dinner.
Provided by Mandy
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, lemon juice, mustard and tarragon to boil in a saucepan. Simmer approx 10 minutes.
- Grill or Barbeque steak to your liking.
- Cut steak very thinly and arrange on a serving plate.
- Pour sauce over and grind pepper on to taste.
- Seve with a mountain of potato chips or french fries.
Nutrition Facts : Calories 431.6, Fat 28.4, SaturatedFat 12.2, Cholesterol 127.8, Sodium 311.6, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 39.8
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.
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