STEAK WITH CAPER SAUCE
Steak with caper sauce is a Swedish specialty you can make at home for a quick weeknight dinner.
Provided by Rebecca Peters-Golden
Categories Meat Mains
Time 30m
Number Of Ingredients 12
Steps:
- Season the steak generously on bothl sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, and set your steak in the pan.
- Cook about 4-5 minutes on each side for medium, or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees F.
- When you have only a minute or two left of your cooking time, add 1 tablespoon of butter to the pan to finish your steak.
- Remove the steak from the pan and let it rest.
- Using the same pan, turn the heat down to medium, then add the remaining 1 tablespoon olive oil.
- Add the shallots and cook, stirring occasionally, for 2 minutes.
- Add the garlic and cook, stirring frequently, for another minute.
- Stir in the white wine, brandy, capers, and caper brine. Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan.
- Turn the heat down to medium-low, add the remaining 2 tablespoons butter, and cook for another 2-3 minutes until the butter is melted and the sauce thickens.
- Slice the steak and transfer to a platter.
- Pour the sauce over the steak and finish by snipping a few chives over the top. Smaklig måltid!
Nutrition Facts : Calories 481 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 519 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PAN-SEARED FILET MIGNON WITH CAPER SAUCE
Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.
Provided by kittycara
Categories Steak
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
- Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
- NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9
CAULIFLOWER STEAKS WITH CAPER BUTTER
These cauliflower steaks make a great side dish but are meaty and substantial enough to be the main event on your plate. (As an entree, the recipe serves 2.) Melting a compound butter on top is a classic steakhouse move. Make double the butter, roll it in parchment, twist the ends and freeze it, then slice off pats to flavor fish or steamed rice.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks. It's fine if some of the end steaks break into florets; just cook them along with the rest.
- Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds. Remove the baking sheet from the oven and tilt to coat it with butter. Arrange the cauliflower steaks and any stray florets on the baking sheet. Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes. Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more.
- While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl. Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper. When the steaks are done, transfer them to a serving platter or individual plates. Dollop some compound butter on top of each steak and scatter any stray florets around them. Serve hot.
BRAISED BEEF WITH CAPER SAUCE
Make and share this Braised Beef With Caper Sauce recipe from Food.com.
Provided by threeovens
Categories Steak
Time 1h10m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
- Remove bay leaf and remove beef to a serving platter and keep warm.
- Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
- Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.
Nutrition Facts : Calories 288.2, Fat 14.3, SaturatedFat 5.8, Cholesterol 101.5, Sodium 280.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.4, Protein 36.4
GRILLED GRASS-FED RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE
Provided by Jeanne Thiel Kelley
Categories Father's Day Backyard BBQ Dinner Vinegar Steak Spring Summer Grill Grill/Barbecue Capers Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
- Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
- Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Bring water to boil in bottom of a steamer.
- Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
- Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
- Squeeze capers to extract excess liquid and add the capers to butter sauce
- Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram
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