Frenchsteak Recipes

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!

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

FRENCH CUT STEAK

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.

FRENCH STEAK

Steps:

• Dredge steak with flour seasoned with salt and pepper.
• Brown on both sides in the butter and oil.
• Remove steak from pan and add onions to the skillet and saute until golden.
• Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
• Return steak to the skillet.
• Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
• Remove meat to a platter and keep warm.
• Stir the cheese into the onions and pan juices until melted.
• Then stir in the sour cream and heat but do not boil.
• Pour the sauce over the meat and serve.

FRENCH CUT STEAK

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.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

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!