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
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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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Ribeye Steak With Red Wine Sauce | French Bistro Recipes
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! The red wine sauce I am making today is not a bordelaise but the common Red wine sauce made in French bistro.
In france we call it the Sauce Marchand de vin which translate in to the wine maker sauce or wine merchant sauce. it gets its name for its simple and quick preparation that can by be done by anyone and also for its hearty / down to earth style which could be compared to a good winemaker.
what ever the story is, it is a delicious little sauce that I strongly recommend you try.
Ingredients and recipe on my website:
tips for cooking the meat: depending on how thick your piece of meat is you will have to time accordingly. but as a rough guide start by browning each side of the meat for 2 minutes on high heat. after that reduce the heat to medium low and let the meat cook further.
My thick piece of meat took 12 minutes in total for a medium rare. However if you cut is thinner it will not take that long so be carefull
Best to use a frying pan like this one:
The Butcher Breaks it Down: Bistro Filet
Also called the beef shoulder petite tender, bistro filets are one of the most tender cuts of beef. They are lean yet juicy and extremely versatile. Harris Ranch Beef Company's Center of the Plate Specialist Brian breaks down a few great ways to prepare this economical and robustly flavorful cut!
Bistro filets along with our other most popular hand-cut steaks and ground beef are now available for online order and delivery California-wide at shop.harrisranchbeef.com.
POV: Cooking Restaurant Quality Steaks (How To Make Them at Home)
Will shares his expertise on cooking mouthwatering fillet and sirloin steaks served in top-notch restaurants. In this video, head chef Will takes you on a culinary journey, providing step-by-step instructions and unveiling some secret tips and tricks to help you create restaurant-quality steaks in the comfort of your own home.
If you've ever wondered how to achieve that perfect sear, tender texture, and exquisite flavor, look no further. Will's expert guidance will empower you to elevate your steak-cooking game and impress your friends and family with each succulent bite.
Throughout the video, you'll learn the art of selecting the finest cuts of fillet and sirloin, ensuring you start with the best foundation for a remarkable dish. Will also delves into the importance of proper seasoning, demonstrating how to strike the ideal balance of flavors to enhance the natural taste of the steaks.
So, if you're ready to unlock the secrets of cooking perfect fillet and sirloin steaks at home, hit that play button and join us on this gastronomic adventure with Will. Get ready to impress and delight your taste buds like never before! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration and cooking tips.
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Bistro Madeleine - How to prepare the perfect Steak tartare
Gaspare Dirosa, the Manager of Bistro Madeleine at InterContinental Dubai Festival City demonstrates how to prepare the perfect Steak tartare, and how it is presented in his restaurant.