CLASSIC FRENCH STEAK AU POIVRE
Steps:
- Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
- Enjoy!
Nutrition Facts : Calories 1032 kcal, Carbohydrate 3 g, Cholesterol 275 mg, Fiber 0 g, Protein 58 g, SaturatedFat 41 g, Sodium 318 mg, Sugar 2 g, Fat 83 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE CLASSIC FRENCH CHATEAUBRIAND
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
- Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
- Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
- Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
- Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
- While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
- Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
- Continue boiling the sauce until it reduces by half.
- Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
- Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
- Slice the meat on the diagonal and serve with the wine sauce. Enjoy.
Nutrition Facts : Calories 766 kcal, Carbohydrate 9 g, Cholesterol 165 mg, Fiber 1 g, Protein 39 g, SaturatedFat 24 g, Sodium 873 mg, Sugar 3 g, Fat 60 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
INDIVIDUAL BEEF WELLINGTONS
Serve these with a Bearnaise sauce. Mmm!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
- Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g
BEEF FILLET STEAK WITH FRENCH PATE
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 180℃ Place the pastry sheet on a board and cut out simple leaf shapes. Place on a tray lined with baking paper, brush lightly with beaten egg and bake in the oven until puffed and golden brown. Allow the steaks to come to room temperature before cooking. Brush the steaks with oil and sprinkle with sea salt and pepper. Preheat a char grill, barbecue or heavy based pan to very hot. Cook the steaks for 3-4 minutes on each side, allow to rest for 5 minutes before serving. To prepare the mushrooms, trim the mushroom stalks and slice, in a heavy based fry pan heat the olive oil over a high heat, add the mushrooms and brown for a few minutes on each side. Add the butter and garlic and sauté for 2 minutes, reduce the heat, add the chopped parsley and cook for a further minute. Serve the steaks on the wilted spinach, add the mushrooms and pastry leaves, top the steaks with a slice of the French pate. Serve with gravy.
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