Parisienne Steaks Recipes

PARISIAN-STYLE STEAK FRITES

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.

PARISIAN STEAK AND CHEESE CROISSANT SANDWICHES

Steps:

• Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
• Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

PARISIENNE STEAKS

Steps:

• Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones.
• Blanch the potatoes in salted boiling water for 6 to 7 minutes.
• Drain and set aside.
• Blanch the carrots in salted boiling water for 6 minutes and set them aside.
• Melt 2 Tbsp.
• of margarine in a large frying pan until it starts to foam.
• Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat.
• After the steaks have been seared 3 minutes on each side, season them with salt and pepper.
• Turn the steaks over every 3 minutes during the cooking process.
• Transfer the medium rare steaks to a service platter.
• If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done.
• While the steaks are cooking, steam your broccoli 6 minutes.
• Arrange the broccoli on the service platter.
• Heat the remaining margarine in the frying pan.
• Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat.
• Add the vegetables to the service platter and serve.