STEAK DIANE
Juicy rib-eye steak seared and topped with a dijon cream sauce and a little flambé action.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
- Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
- Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
- Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
- With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
- Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
- Pour the sauce over the steak and garnish with fresh parsley before serving.
Nutrition Facts : Calories 616 calories, ServingSize 2 Servings
CREAMY PEPPER PASTA WITH STEAK STRIPS
This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Place a heavy based skillet over a high heat and leave it to get hot.
- Season the steak with salt and rub with 1 tablespoon of the olive oil.
- Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
- Remove the steak from the pan and set aside tented with foil.
- Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
- Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
- Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
- Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
- Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
- Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
- If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.
Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
DIJON MUSHROOM BEEF
Coated in a mild Dijon mustard sauce, the beef strips and sliced mushrooms in this dish are delicious over noodles or rice. This was hit with my family when I served it with broccoli and fresh tomatoes. -Judith McGhan of Perry Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.
Nutrition Facts : Calories 261 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 541mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
STRIP STEAK WITH RED WINE CREAM SAUCE
This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.
Provided by Shelby Knockenhauer
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
- Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
- Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g
CREAMY DIJON STEAK STRIPS
Number Of Ingredients 11
Steps:
- 1. In large nonstick frypan cook mushrooms, onion and garlic in margarine or butter until tender. In small bowl whisk together half-and-half, broth, mustard and flour. Stir into onion mixture. Cook and stir over medium heat until boiling.2. Stir in MORNINGSTAR FARMS MEAL STARTERS STEAK STRIPS. Cook and stir until heated through. Serve over fettuccine. Sprinkle with parsley.
Nutrition Facts : Nutritional Facts Serves
STEAK AU POIVRE WITH DIJON CREAM SAUCE
Categories Milk/Cream Beef Dairy Mustard Dinner Meat Steak Brandy Fall Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. 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. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
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