FRENCH CUT STEAK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
THE CLASSIC FRENCH CHATEAUBRIAND
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
- Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
- Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
- Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
- Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
- While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
- Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
- Continue boiling the sauce until it reduces by half.
- Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
- Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
- Slice the meat on the diagonal and serve with the wine sauce. Enjoy.
Nutrition Facts : Calories 766 kcal, Carbohydrate 9 g, Cholesterol 165 mg, Fiber 1 g, Protein 39 g, SaturatedFat 24 g, Sodium 873 mg, Sugar 3 g, Fat 60 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
CLASSIC FRENCH STEAK AU POIVRE
Steps:
- Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
- Enjoy!
Nutrition Facts : Calories 1032 kcal, Carbohydrate 3 g, Cholesterol 275 mg, Fiber 0 g, Protein 58 g, SaturatedFat 41 g, Sodium 318 mg, Sugar 2 g, Fat 83 g, ServingSize 4 servings, UnsaturatedFat 0 g
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
FRENCH CUT STEAK
Posting the recipe for safe keeping. This was a recipe Melissa d'Arabian made for $10 Dollar Dinners. Sounds delcious. I would grill the steak, weather permitting, then serve as directed.
Provided by diner524
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
More about "french cut steak recipes"
HOW TO COOK THE PERFECT FRENCH-CUT STEAK BY CHEF CHRIS …
From news.abs-cbn.com
Estimated Reading Time 1 min
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (82)Author Molly BazServings 4
FRENCH CUT STEAK RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
FRENCH CUT STEAK RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
FRENCH MEAT CUTS - TASTE OF SAVOIE
From tasteofsavoie.com
WHAT IS A FRENCH CUT STEAK? - RESTO NYC
From restonyc.com
CHEFSTEPS CUTS - FRENCHED BONE-IN RIBEYE STEAK
From chefsteps.com
FRENCH CUT STEAK | MELISSA D'ARABIAN
From melissadarabian.net
PERFECT FRENCH BISTRO STYLE STEAK - JAMIE GELLER
From jamiegeller.com
FRENCH CUT RIBEYE STEAK DINNER | JOVINA COOKS
From jovinacooksitalian.com
FRENCH RIBEYE STEAK WITH GARLIC AND THYME | TANGLED …
From tangledwithtaste.com
FRENCH CUT STEAK RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
FRENCH IN A FLASH: HERBES DE PROVENCE GRILLED STEAK RECIPE
From seriouseats.com
PARISIAN HANGER STEAK — FRENCH COOKING ACADEMY
From thefrenchcookingacademy.com
PAN SEARED STEAK RECIPE (STEAKHOUSE QUALITY!)
From natashaskitchen.com
FOUR FRENCH BEEF CUTS I DID NOT KNOW - THE RELUCTANT GOURMET
From reluctantgourmet.com
FRENCH CUT STEAK RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
WHAT CUT OF BEEF IS COULOTTE STEAK? - THE DAILY MEAL
From thedailymeal.com
I MADE THIS CLASSIC STEAK AU POIVRE RECIPE BY JULIA CHILD, OLD …
From redmeatlover.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #preparation #very-low-carbs #dietary #low-sodium #low-carb #low-in-something
You'll also love