STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
CRAB STUFFED STEAK WITH A BEARNAISE SAUCE
I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.
Provided by The Flying Chef
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Make stuffing.
- Remove crab from legs, break meat up.
- Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
- Add parsley, pepper and crab, stir to combine, remove and set to one side.
- Steaks.
- Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
- Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
- Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
- Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
- Sauce.
- Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
- Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
- Asparagus.
- Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
- Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
- To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.
Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6
FILLET STEAKS WITH MOCK BEARNAISE
The Mock Bearnaise is a very tasty topping for the fillet steaks (or any steak for that matter). You'll never want to have them any other way again.
Provided by silky
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Let the fillet steaks sit at room temperature for 20 minutes.
- Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
- Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
- Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
- When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
- Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
- Serve immediately.
Nutrition Facts : Calories 409.1, Fat 44.4, SaturatedFat 23.9, Cholesterol 233.1, Sodium 11.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 2.4
BRAISED FLANK STEAK IN THE OVEN
This is one of my family's favorite recipes. We pair it with mashed potatoes and use the leftover sauce from the pan as gravy. So good, and it makes the house smell amazing as it cooks!
Provided by LaurieLoo
Categories Everyday Cooking Special Collection Recipes New
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
- Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
- Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 7 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 0.8 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 799.7 mg, Sugar 0.2 g
More about "flank steak bearnaise recipes"
GRILLED MARINATED FLANK STEAK WITH CLASSIC BEARNAISE …
From cdkitchen.com
Servings 4Total Time 5 hrs
FLANK STEAK WITH HATCH BEARNAISE RECIPE FROM H-E-B
From heb.com
Servings 6Total Time 40 minsCategory Main DishCalories 330 per serving
15 BEST FLANK STEAK RECIPES | HOW TO COOK FLANK STEAK
From foodnetwork.com
TOP 10 MOST POPULAR FLANK STEAK RECIPES - THE SPRUCE EATS
From thespruceeats.com
GUINNESS FLANK STEAK MARINADE - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE BéARNAISE, THE KING OF STEAK SAUCES - THE …
From thetakeout.com
FLANK STEAK MARINADE RECIPE - HOW TO GRILL OR BROIL …
From delish.com
38 DELICIOUS FLANK STEAK RECIPES - TASTE OF HOME
From tasteofhome.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE A STEAK SANDWICH WITH BéARNAISE BUTTER - RECIPES …
From farmison.com
30-MINUTE PERFECTLY BROILED STEAK & VEGETABLES WITH BéARNAISE
From streetsmartkitchen.com
BRAISED FLANK STEAK WITH PEPPERS AND ONIONS - VIRGINIA WILLIS
From virginiawillis.com
FLANK STEAK WITH HATCH BEARNAISE RECIPE FROM H-E-B
From pinterest.com
GRILLED FLAP STEAK AND ASPARAGUS WITH BéARNAISE BUTTER - RECIPE ...
From finecooking.com
HOW TO COOK BEEF FLANK STEAK - TRAEGER GRILLS
From traeger.com
SLICED FLANK STEAK, SEA SALT, WITH A BéARNAISE SAUCE RECIPE
From ateliersetsaveurs.com
FLANK STEAK WITH BEARNAISE SAUCE - THERE'S ALWAYS PIZZA
From theresalwayspizza.com
SHEET PAN STEAK AND FRIES (WITH MICROWAVE BEARNAISE SAUCE)
From 40aprons.com
SLOW COOKER FLANK STEAK - 15-MINUTE PREP - ULTRA TENDER BEEF …
From showmetheyummy.com
FLANK STEAK BEARNAISE RECIPE - COOKING INDEX
From cookingindex.com
FLANK STEAK RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: GRILLED FLANK STEAK WITH BEARNAISE SAUCE - YOUTUBE
From youtube.com
GRILLED MARINATED FLANK STEAK - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
GRILLED FLANK STEAK AND ASPARAGUS WITH BéARNAISE BUTTER
From creative-culinary.com
BERNAISE SAUCE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: GRILLED FLANK STEAK WITH BEARNAISE SAUCE - YOUTUBE | FLANK ...
From pinterest.ca
FLANK STEAK BEARNAISE RECIPE - COOKEATSHARE
From cookeatshare.com
FLANK STEAK WITH CHIMICHURRI SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
THE 35 BEST FLANK STEAK RECIPES - GYPSYPLATE
From gypsyplate.com
PEPPERY STEAK WITH BEARNAISE SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PAN SEARED FLANK STEAK - TASTES OF HOMEMADE
From tastesofhomemade.com
BEST FLANK STEAK MARINADE - TIPBUZZ
From tipbuzz.com
PORTERHOUSE STEAK WITH BEARNAISE SAUCE AND ROASTED MARROW BONES
From foodnetwork.ca
STEAK & BéARNAISE RECIPE - FOOD HOUSE
From foodhousehome.com
STEAK WITH BEARNAISE - EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
BALSAMIC MARINATED FLANK STEAK - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST SIMPLE FLANK STEAK MARINADE - PEANUT BUTTER RUNNER
From peanutbutterrunner.com
THE ULTIMATE FLANK STEAK MARINADE - JUST A TASTE
From justataste.com
OPEN FACED STEAK SANDWICH | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
STEAK WITH EASY BéARNAISE SAUCE - FOOD24
From food24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love