SIRLOIN WITH BEARNAISE SAUCE
When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.
Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
SIRLOIN STEAK WITH BEARNAISE SAUCE
Make and share this Sirloin Steak With Bearnaise Sauce recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub both sides of steak with garlic.
- Prepare grill. Grill steak to preference. Let sit for 5 minutes. Cut steak in thin slices and arrange on plates. Serve with Bernaise sauce over top.
- Sauce: In a small saucepan, bring wine, vinegar, tarragon, shallot and pepper to a boil. Boil rapidly until reduced to 2 T. Remove from heat.
- In food processor, combine egg yolks, salt and vinegar mixture and process for 2 seconds until blended.
- Melt butter and heat until sizzling but not browned. With food processor running, add a few drops of the sizzling butter. Then add butter in a thin steady stream and process until blended. Serve warm or at room temperature.
Nutrition Facts : Calories 1257.3, Fat 96.4, SaturatedFat 43.1, Cholesterol 503.5, Sodium 531.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 89
SIRLOIN STEAK WITH BEARNAISE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
- Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
- Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.
REAL NACHO CHEESE SAUCE
Great on any Mexican dish. I use any leftover cheese sauce to make enchiladas.
Provided by leeleeb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
- Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 2.3 g, Cholesterol 33.2 mg, Fat 10.7 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 199 mg, Sugar 0.9 g
KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE
Provided by Suzanne Tracht
Categories Beef Shellfish Broil Sauté Mother's Day Steak Lobster Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
- Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
- Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
- Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
GRILLED SIRLOIN WITH BEARNAISE BUTTER
Enjoy this grilled beef steak recipe for dinner served topped with homemade bearnaise butter - ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In small bowl, combine all butter ingredients; mix well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing steak.
- When ready to grill, carefully oil grill rack. Rub both sides of steak with olive oil; sprinkle with pepper blend and salt. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once or twice.
- To serve, cut steak into serving-sized pieces. Top each serving with bearnaise butter.
Nutrition Facts : Calories 320, Carbohydrate 0 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g
ROAST BEEF SIRLOIN & BéARNAISE DAUPHINOISE
Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 2h20m
Number Of Ingredients 21
Steps:
- Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
- Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
- Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
- Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
- Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.
Nutrition Facts : Calories 859 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.4 milligram of sodium
CRAB STUFFED STEAK WITH A BEARNAISE SAUCE
I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.
Provided by The Flying Chef
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Make stuffing.
- Remove crab from legs, break meat up.
- Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
- Add parsley, pepper and crab, stir to combine, remove and set to one side.
- Steaks.
- Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
- Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
- Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
- Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
- Sauce.
- Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
- Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
- Asparagus.
- Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
- Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
- To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.
Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6
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