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How To make Beefsteak En Roquefort En Champignons
The Beefsteaks:
5 16 Oz Porterhouse Or T-Bone Steaks <<OR>>
7 12 Oz. Delmonicos Or N.Y. Strip Steaks :
<<OR>>
10 8 Oz Fillet Mignon
The Marinade:
1 Pint Sour Cream With Chives
1 Pint Mayonnaise
1/4 Cup Red Wine
3/4 Cup Buttermilk
1/4 Pound Roquefort Cheese
1 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Vinegar
1/4 Teaspoon Celery Salt
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
Drops Of Tabasco Sauce to taste Salt And Pepper :
to taste
Mix ingedients in order listed. In a suitable pan, (13 x 9 x 2 1/2 loaf pan is adquate) arrange a layer of steaks; pour over half the marinade. Arrange a second layer of steaks and add the remaining marinade. Cover and let stand in the refrigerator 4 to 24 hours. Remove the steaks from the marinade, while being careful to keep as much of the mixture clinging to the steaks as possible, and grill to desired doneness over a hot charcoal fire.
FOR THE MUSHROOMS: 1 pound fresh mushrooms 1 stick of butter
Wash and clean mushrooms. Split lengthwise and saute' in butter until just tender. Serve over steaks.
Point of View Restaurant
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
How To make Beefsteak En Roquefort En Champignons's Videos
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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They all said, the GREATEST Steak Sauce! So, we tried!
Today I show you the greatest steak sauce that there ever was! I must say, I was a little skeptical about it, but making this sauce was easy and not as hard I had imagine. This one is keeper.
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✩✩ Béarnaise sauce✩✩
2 egg yolks
1 tbsp white vinegar
1 tsp lime
1 stick of melted butter
1 tbsp Shallots
1 tbsp Tarragon
Water to taste
Salt and pepper to taste
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#Steak #SousVide #Recipe
Beef Tenderloin with Creamy Mushroom Sauce
PRINT RECIPE:
Ma SAUCE ROQUEFORT AUX ÉCHALOTES EXPRESS sans alcool pour vos viandes et volailles Gourmandises TV
Recette prête en 5 minutes !, avec peu d'ingrédients, cette bonne sauce Roquefort maison (sans alcool) accompagnera volontiers vos grillades, viandes rouges (Bavette, Faux Filet, Rôti de Bœuf, Entrecôte, Steak, filet de poulet...), comme au bistrot, tellement simple et rapide à faire. La liste des ingrédients est indiquée dans la vidéo.
Recipe ready in 5 minutes!, with few ingredients, this good homemade Roquefort sauce (without alcohol) will happily accompany your grilled meats, red meats (Bavette, False Filet, Roast Beef, Entrecôte, Steak, chicken fillet...) , like in the bistro, so simple and quick to make. The list of ingredients is shown in the video.
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Pasta with Roquefort Sauce
This recipe for pasta with Roquefort sauce is a real dish-full of childhood nostalgia - for my husband. It takes him right back. Many of the recipes I cook are connected to my own childhood memories, bringing me back the tastes and smells of my family house in Rhodes. Not only are they dishes that treat your tastebuds, but they bring you the joy of memory and the feelings of love and being cared for.
Do you have any dishes that transport you back to being in your family kitchen as a child?
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