How To make Bistro Beef Steak
1 pound beef top sirloin, boneless
cut 3/4 inch thick
2 tablespoons Italian parsley :
chopped
2 cloves garlic crushed
1/2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
salt :
optional 1/4 cup dry red wine
1 1/2 pounds new potatoes -- steamed
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. In a medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
Cut onion into 1/4-inch thick slices; separate into rings. In a large nons tick skillet, heat oil over medium-high heat until hot. Add onion, then cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to surface are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.
Cook's notes:
In France, bistro cooking is casual, home-style food bursting with hearty flavors. Steak and steamed new potatoes with a red wine sauce brings bistro fare to your table.
To steam new potatoes, place steamer basket in 1/2 inch of water (water sh ould not touch bottom of basket). Place 10 to 12 new potatoes (about 1 1/2 pounds) in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 min utes or until tender.
Nutrition information per serving:
Calories: 406, Fat: 10 grams, Protein: 31 grams, Carbohydrates: 46 grams, Cholesterol: 76 mg, Sodium: 73 mg
How To make Bistro Beef Steak's Videos
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Here are the secrets to the perfect French bistro-style steak every time.
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Cooking: Bistro Steak
Cooking: Bistro Steak
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How to Make Steak Au Poivre | Classic French Recipe
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
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INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
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How to prepare a Scotch Beef bistro rump fillet into joints and steaks
How to prepare a Scotch Beef bistro rump fillet into joints and steaks. Watch master butcher Viv Harvey prepare the joints and steaks from the Scotch bistro rump fillet, Viv shows us how to either prepare and cut for steaks, or if you prefer to prepare and roast, when using the Scotch bistro rump fillet.
why not click the link to find a great Scotch Beef Recipe or see our Scotch beef cuts guide
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