SLICED SHELL STEAK ON PARMESAN TOAST WITH SHALLOT AND SOUR CREAM SAUCE
Steps:
- Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
- In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
- Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.
PAN-SEARED STEAKS WITH SHALLOT SAUCE
Categories Beef Valentine's Day Low Carb Quick & Easy Father's Day Dinner Meat Steak Winter Anniversary Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
SIRLOIN WITH SOUR CREAM SAUCE
My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.
Nutrition Facts :
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
STEAK SERVED ON PARMESAN TOASTS WITH SOUR CREAM/ONION/GARLIC SAU
This is a different way to serve your favorite steak. The sauce is wonderful. The original recipe is said to be French Cuisine by Debra Weber and I changed it some for us, so not sure if it is still considered French. Hope you enjoy
Provided by Nimz_
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven broiler.
- In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
- Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
- Taste and adjust seasoning, adding salt and pepper.
- Cover and keep warm.
- Grill steaks to the desired degree of doneness.
- While the steaks are grilling, prepare the toasts.
- Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
- When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
- Slice the steaks, reserving the juice.
- Add the juice to the sour cream/onion/garlic sauce and stir.
- To Serve:.
- Place the Parmesan toast on the plates.
- Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
- Put some of the sauce over the steaks and serve.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
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