French Style Beef Steak Recipes

FRENCH CUT STEAK

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.

FRENCH STYLE BEEF STEAK

Steps:

• Cook pasta in boiling water according to packet instructions. Drain and keep warm.
• Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
• Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
• Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
• Return steaks to pan, simmer for 1 minute.
• Serve with pasta and vegetable mix. Garnish with parsley.

BEEF STEAK

Steps:

• Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes.
• Pan fry in 2 tbsp of oil add the marinated steak cook slow until done.
• When steak are cooked remove them from the pan onto a serving dish.
• Dissolve the flour with water.
• Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute.
• Pile on the of steaks Serve hot with plain rice.