Barbecued Steak Dijonnaise Recipes

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.

EASY AND DELICIOUS PORK DIJONNAISE

Steps:

• Saute the pork chops in half the butter and oil, about 8-10 minutes each side.
• In a saucepan, heat the rest of the butter. Saute the onions and garlic until tender.
• Add the gherkins and sherry. Simmer until most of the liquid has evaporated.
• Whisk together mustard and cream. Add to sauce and simmer for 2 minutes.
• Pour over pork chops and serve.

MUSSELS DIJONNAISE

Steps:

• Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
• Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
• Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
• Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
• Stir in the mustard with a wire whisk while heating. Do not boil.
• Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.

BARBECUED STEAK DIJONNAISE

Steps:

• Place steaks in shallow dish.
• Add wine and fresh sprigs herbs.
• Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
• Remove steaks from marinade and pat dry.
• On a preheated barbecue place steaks 6" (15 cm) away from heat source.
• Cook approximately 4 to 6 minutes per side for medium-rare steak.
• Meanwhile, sieve red wine; discard herbs.
• Pour wine into a small saucepan.
• Bring to a boil and reduce amount by half.
• Mix together cream and cornstarch until smooth.
• Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
• Bring to a boil and simmer about 1 minute, stirring continuously.
• Season to taste.
• Divide evenly, spoon over steaks and serve immediately.