Steak With Dijon Shallot Sauce Food

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

MUSTARD STEAK SAUCE

Steps:

• Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
• TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

SIRLOIN WITH SHALLOT-DIJON SAUCE WITH POTATOES AND PARMESAN ASPARAGUS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut potatoes lengthwise into 1/2" wedges. Halve wedges across the width.Trim woody ends off asparagus.Peel and mince shallot.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using filet mignon or NY strip, pat dry and season same amount. 2 Cook Potatoes and Asparagus Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.Roast in hot oven until browned and tender, 8-10 minutes.Wipe pan clean and reserve.While vegetables roast, cook steaks. 3 Cook the Steaks Return pan used to cook potatoes to medium-high heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.Transfer steaks to a plate and tent with foil.Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook steaks to medium heat and add 1/2 tsp. olive oil.Add shallot and cook until beginning to soften, 1-2 minutes.Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in Dijon. 5 Finish the Dish Halve NY strip to serve.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

STEAK AU POIVRE WITH DIJON CREAM SAUCE

Steps:

• 1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
• 2. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
• 3. Transfer steaks to plate; tent with foil.
• 4. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
• 5. Spoon over steaks.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

SIRLOIN STEAK WITH DIJON-PORT SAUCE

Steps:

• Cook noodles according to package directions; drain and keep warm.
• Meanwhile, heat a nonstick skillet over med-high heat.
• Sprinkle both sides of steak with salt and pepper; lightly coat steak with cooking spray.
• Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
• Transfer meat to platter; keep warm.
• Add port to pan, scraping to loosen browned bits.
• Stir in shallots and garlic; cook 45 seconds, stirring often.
• Add in beef broth; bring to a boil; cook 20 seconds; remove from heat.
• Add in mustard and thyme, stirring with a whisk.
• Cut steak diagonally across grain into thin slices.
• Serve steak and sauce with noodles.
• Serving size: 3 oz. steak, 2 tablespoons sauce, 1 cup noodles-344 calories.

STEAK WITH DIJON SHALLOT SAUCE

Steps:

• Cook meat in butter in large skillet about 5 minutes per side or to desired doneness. Remove meat and keep warm.
• Add shallots to skillet and cook 2 minutes over medium-low heat. Combine stock, mustard, Worcestershire sauce and cornstarch; stir to dissolve cornstarch. Cook, stirring, until slightly thickened.
• Slice meat thinly and spoon sauce over meat. Serve with potatoes, if desired.

SIRLOIN STEAKS WITH SHALLOT-MUSTARD SAUCE

Steps:

• Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare.
• Meanwhile, in a small bowl, whisk together the remaining ingredients.
• Place steaks on plates and drizzle sauce on them.

WINE & SHALLOT SAUCE DIJON

Steps:

• In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat.
• Stir cornstarch into wine; add to pan with beef broth, mustard to taste, chives and pepper.
• Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly.
• Taste for seasoning.
• Serve over burgers, steaks, fish or BBQ chicken.