Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
German Food and Recipes—Once Upon a Pesto
What do you know about food in Germany, specifically the state of Bavaria? In this Q&A with Benjamin Hillebrand, I uncover some of the best German and Bavarian food and recipes. Benjamin and I met on Instagram, sharing a passion for food, cooking, and social media content. He lives and breathes Bavarian life, and his YouTube cooking channel, Der Bayerische Koch, is full of delicious and entertaining recipes.
Join Benjamin and me in this question and answer session, and post questions of your own in the comments.
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Veal Filet with Asparagus and Nettle Pasta | Euromaxx à la carte
Find the recipe here:
Euromaxx à la carte heads to The Hirschen Restaurant at Lake Constance to feature a dish with nettle pasta. It is homemade and served with veal and asparagus - the much beloved vegetable that is only eaten in Germany when in season between April and June. The restaurant has been a family-owned establishment for seven generations since 1821. For Euromaxx - à la carte its Chef Markus Merk prepares the meal for us.
Full Episode: Great Chefs of America | Rick Tramonto, Joe Castro, and Doyle DeForest (S3E10)
Chefs: Rick Tramonto, Joe Castro, and Doyle DeForest (S3E10)
Recipes included with this episode: Wild Rice Risotto, Lamb with Country Ham, and Strawberry Bavarian Jaconde. Restaurants include: Trio in Evanston, The Camberley-Brown Hotel in Louisville, and Flour Power in New Orleans.
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Video Navigation
0:00 - Intro
0:45 - Wild Rice Risotto
6:48 - Lamb with Country Ham
14:23 - Strawberry Bavarian Jaconde
Tuna Steak Recipe from Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pépin creates an eclectic summer menu featuring egg in aspic, tuna steak, and a beautiful pineapple dessert.
In This Episode:
00:00 How to make aspic
11:26 Jacques Pepin's tuna pepper steak recipe
18:55 Midcentury pineapple dessert.
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 16, 1992. Classic & Moden
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Euromaxx | A la carte: Meat Pirogies from Sopot
This recipe comes to us from Jarek Bomba,head chef at the Taverna Sopocka.
Ingredients for the dough
340 g. flour
1 egg
approx. 125 ml lukewarm water
salt
Ingredients for the filling
350 grams cooked beef
1 medium-sized onion
40 grams butter or lard
2 tablespoons thick broth
salt,pepper
Preparation
Knead the dough. Divide it into two portions,one will not be used and should be covered.
Filling: Finely chop the onion and sautée until golden. Put the meat and the onion through the meat grinder. In a bowl,add 2 tablespoons of broth to the meat. Season with salt and pepper and mix well.
Roll out the dough not too thick and not too thin. Cut out circles of dough with a 7 cm radius. Put one spoonful of filling in each circle of dough. Fold the dough to cover the filling and press it together.
Now put the pirogies in boiling water. When they float to the surface,let them boil another 3 minutes. Then place them on a plate and ladle the sauce over them.
Zurek
Ingredients
150 grams raw veal sausage
100 grams smoked sausage
1 to 1.5 bottles of kvast (Polish sauce that can be bought readymade)
porchini mushrooms
2 cloves of garlic
bay leaves
marjoram
pimento
thick cream
2 boiled eggs
salt
pepper
Preparation
Add a fried,sliced veal sausage and a chopped smoked sausage to 0.5 l beef bouillon. Add the bay leaves,pimento,and mushrooms. Boil for 15 minutes,then season with salt and pepper. Add the kvast and stir well.
Add the cream and the garlic and season with salt and pepper again to taste. Serve the soup with boiled eggs.