Elegantsteakdionne Recipes

NEW-STYLE STEAK DIANE

New-Style Steak Diane image

Provided by Geoffrey Zakarian

Time 1h

Yield 2 servings

Number Of Ingredients 17

Ingredients

2 beef tenderloin filets, about 6 ounces each, pounded out to about 1-inch thick
Kosher salt and freshly ground black pepper
2 heads baby bok choy
2 tablespoons canola oil
2 cups roughly chopped oyster mushrooms
1 shallot, thinly sliced
1/2 cup low-sodium chicken stock
1 tablespoon coconut yogurt
1 teaspoon white miso
1 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
3 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed
2 teaspoons sherry vinegar
2 tablespoons tequila
Chopped fresh cilantro leaves, for garnish

Steps:

Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.

ELEGANT STEAK

Elegant Steak image

I have had this recipe for many years. I got it from my neighbor when our children were small. They are now almost 30!

Provided by TansGram

Categories Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs round steaks
1 1/2 tablespoons vegetable oil
2 large onions, in 1/2-inch slices
1 (4 ounce) can sliced mushrooms, drained, reserve liquid
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup dry sherry
1 1/2 teaspoons garlic salt

Steps:

Cut steak into thin strips.
In a large skillet, brown meat in oil, using high heat.
Add onions.
Saute until tender crisp.
Blend soup, sherry, liquid from mushrooms and garlic salt.
Pour over steak and onions.
Add mushrooms.
Reduce heat.
Cover and simmer for 1 hour or until steak is tender.
Serve over rice.

SIMPLY ELEGANT STEAK

Simply Elegant Steak image

Make and share this Simply Elegant Steak recipe from Food.com.

Provided by Luby Luby Luby

Categories Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs tenderized round steaks
2 tablespoons oil
2 large onions, sliced thin
1 (4 ounce) can mushrooms, including liquid
1 can cream of mushroom soup
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 dash cayenne pepper

Steps:

Cut steaks into thin strips and brown in oil.
Remove steak and set aside.
Add onions to drippings and saute until tender crisp.
Mix soup, sherry, mushrooms with liquid and seasonings.
Add browned steak and soup mix to onions in pot and reduce heat.
Cover and simmer 1 hour or until tender.
May be served over noodles or toast points.

Nutrition Facts : Calories 513.4, Fat 18.1, SaturatedFat 4.2, Cholesterol 97, Sodium 1172.9, Carbohydrate 18.1, Fiber 1.4, Sugar 6, Protein 41.8

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