Pankoalmond Crusted Steak Wbernaise And Mushroom Sauce Recipes

BéARNAISE STEAKS WITH MUSHROOMS

Steps:

• Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
• In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
• Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
• To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.

PANKO/ALMOND CRUSTED STEAK W/BERNAISE AND MUSHROOM SAUCE

Steps:

• make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
• add brown gravy and au jus ,simmer to reduce
• add cream sherry and ignite set aside.
• mix panko crumbs and chopped almonds.
• season each steak with salt and pepper and garlic powder on both sides.
• grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
• remove from heat dredge steaks in flour
• dip in buttermilk and then in panko and almond mixture.
• fry on all sides in remaining butter and olive oil.
• plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.

STEAK WITH BERNAISE

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
• Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
• Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
• Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

BORDELAISE SAUCE WITH MUSHROOMS

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.