STEAK BORDELAISE WITH CAVOLO NERO
Try cooking sirloin steak French style, with a hearty red wine sauce and melt-in-the-mouth potatoes on the side.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.
- Add the mushrooms and red wine and bring to the boil. Boil for 3-4 minutes, or until the volume of liquid has reduced by half.
- Add the stock, return the mixture to a simmer and simmer for 8-10 minutes, or until the volume of liquid has reduced by half again and slightly thickened.
- Meanwhile, heat half of the vegetable oil and another 25g/1oz of the butter in a large frying pan over a high heat. Add the potatoes, lightly crushed garlic and thyme. Fry, stirring occasionally, until the potatoes are just coloured on each side, then add the cavolo nero and stir to combine. Pour in 100ml/3½fl oz water, then bring the mixture to a simmer, cover the pan, and simmer gently for 8-10 minutes, or until the potatoes are tender. Remove from the heat and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, rub the steaks all over with the remaining vegetable oil and season well. Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes.
- Season the sauce, to taste, then stir through the parsley and the remaining butter.
- To serve, pile the potatoes onto serving plates and place one steak alongside each portion. Spoon over the sauce bordelaise.
CHARRED STEAK AND BROCCOLINI WITH CHEESE SAUCE
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.
Provided by Anna Stockwell
Categories Steak Cheese Cream Cheese Milk/Cream Nutmeg Dinner Entertaining Winter Fall Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
- Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
- Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
- While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
- Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
- Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.
FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE
This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Season the steaks with salt and pepper. Set aside.
- In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
- Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
- To cook the steaks, preheat the oven to 400°F.
- Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
- Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.
BORDEAUX WINE SAUCE FOR STEAK
This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. It is a sauce made from Demi-glace and Red wine. You can also add sauted mushrooms to add a simple item to take it up a step
Provided by threeovens
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon butter in a skillet over medium high heat. Add shallots and cook about 30 seconds while stirring. Add wine and cook until reduced by about 1/2.
- Add brown gravy and cook about 2 minutes. Season with salt and pepper to taste. Swirl in remaining tablespoon butter and serve.
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.
BORDELAISE SAUCE WITH MUSHROOMS
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!
Provided by TWIGGS1952
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g
SHRIMP STUFFED FLANK STEAK WITH BORDELAISE SAUCE
This is my own creation. Inspired by Emerils, "Crawfish Stuffed Pork Chops". This is really a yummy and good way to cook a tougher piece of meat, as it's not tough at all once it's cooked. It also makes a very nice presentation when plated up. The times are an estimate. Just depend on how quick you are in the kitchen. lol
Provided by L. Duch
Categories Steak
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
- Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
- With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
- Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
- Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
- Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
- Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
- Bordelaise Sauce:.
- Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.
Nutrition Facts : Calories 775.7, Fat 51.4, SaturatedFat 11.2, Cholesterol 345.6, Sodium 2244, Carbohydrate 19.2, Fiber 1.9, Sugar 3.4, Protein 52.5
BORDELAISE SAUCE WITH MUSHROOMS
This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison
Provided by Lavender Lynn
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
- Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
- Cook and stir the mushrooms until they begin to soften, about 5 minutes.
- Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
- Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
- Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
- Remove the bay leaf before serving.
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