FRENCH'S SIGNATURE STEAK AND SAUCE
Make and share this French's Signature Steak and Sauce recipe from Food.com.
Provided by Misti_Country_Girl
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Marinade 2 lbs steak in 1 cup worcestershire sauce; broil or grill.
- Slice meat and serve with steak sauce.
- Steak sauce:.
- Combine ketchup, worcestershire, redhot sauce and garlic. Serve with cooked steak.
Nutrition Facts : Calories 88.2, Fat 0.1, Sodium 1184, Carbohydrate 24.6, Fiber 0.1, Sugar 15.5, Protein 0.6
FRENCH CUT STEAK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
CHEF'S STEAK SAUCE
Recently on vacation we ate at a wonderful restaurant. The steak I ordered had a magnificent sauce poured over it. I ordered it two nights in a row it was so good. I asked the waiter if he knew what was in it and was shocked when he came back 5 minutes later with the recipe. I have had to scale it down due to the fact that the original recipe make about 4 gallons! I freeze left leftovers in additional containers.
Provided by Karen Dean Covington
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 64
Number Of Ingredients 16
Steps:
- Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.
Nutrition Facts : Calories 42.8 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 343.1 mg, Sugar 7.8 g
PARISIAN-STYLE STEAK FRITES
When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.
Provided by gremlinhill
Categories World Cuisine Recipes European French
Time 34m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
- Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
- Cut steaks into thin slices across the grain; spoon sauce over slices.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g
STEAKS WITH FRENCH ONION SAUCE
Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.
Nutrition Facts :
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
FRENCH STYLE BEEF STEAK
I found this in a magazine. I haven't tried it yet. (I'm not certain of the actual size of the sauce pack, but I had to put a size in)
Provided by Sara 76
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling water according to packet instructions. Drain and keep warm.
- Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
- Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
- Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
- Return steaks to pan, simmer for 1 minute.
- Serve with pasta and vegetable mix. Garnish with parsley.
Nutrition Facts : Calories 190, Fat 3.1, SaturatedFat 0.5, Sodium 14.3, Carbohydrate 34.8, Fiber 3.4, Sugar 5.2, Protein 7.1
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