L'ENTRECOTE, STEAK WITH MUSTARD SAUCE
15/4/10 - Finally got around to trying this but served the sauce over some porterhouse steak...the recipe as is was a little tart for me so I ended up adding a splash of cream to the sauce to mellow the flavours, which worked a treat...hubby was delighted with his steak dinner.
Provided by Mandy
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, lemon juice, mustard and tarragon to boil in a saucepan. Simmer approx 10 minutes.
- Grill or Barbeque steak to your liking.
- Cut steak very thinly and arrange on a serving plate.
- Pour sauce over and grind pepper on to taste.
- Seve with a mountain of potato chips or french fries.
Nutrition Facts : Calories 431.6, Fat 28.4, SaturatedFat 12.2, Cholesterol 127.8, Sodium 311.6, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 39.8
RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat the grill or broiler.
- Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
- Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
- While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
- Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
- Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
- Serve immediately.
PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)
Provided by Shelley Wiseman
Categories Beef Sauté Quick & Easy Bastille Day Dinner Steak Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook steaks:
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- Make béarnaise while steaks stand:
- Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
- Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
- Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
STEAKS WITH SAUCE BORDELAISE
Categories Beef Sauté Low Carb Dinner Steak Red Wine Fall Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
- Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.
CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
Provided by French Tart
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the steaks.
- Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
- Cook the shallots.
- In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
- Deglaze the pan.
- When the shallots are done add the red wine to the pan and give it a good stir.
- Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
- Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
- Plate the dish.
- Cut the meat across the grain into thick slices and arrange them on a plate.
- Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
- Serve the rest of the sauce in a gravy boat.
- You might like to serve it with sauté potatoes, frites and some haricot verts.
GRILLED ENTRECOTE STEAK
Discover Grilled Entrecote Steak, complete with bacon, mushrooms and onions. Our Grilled Entrecote Steak is best with a rib-eye or Delmonico steak.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix dressing and soy sauce until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Add mushrooms and onions; cook 10 min. or until tender, stirring frequently. Remove from heat; stir in Worcestershire sauce. Cover to keep warm.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.
- Grill steak 5 to 6 min. on each side or until medium doneness (160°F). Remove steak from grill. Let stand 3 min. before cutting across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 22 g
More about "lentrecote sauce for steak recipes"
"L'ENTRECôTE" RESTAURANT; FAMOUS SAUCE RECIPE REVEALED
From nogarlicnoonions.com
Estimated Reading Time 6 mins
ENTRECôTE STEAK SAUCE – A REASON TO SHARE (CWF: …
From mynotsodutchkitchen.com
Estimated Reading Time 4 mins
L'ENTRECôTE | RECREATING THE ICONIC STEAK FRITES WITH PARISIAN GREEN …
From youtube.com
ENTRECOTE BORDELAISE (BORDEAUX STYLE STEAK) - CURIOUS CUISINIERE
From curiouscuisiniere.com
ENTRECôTE CAFé DE PARIS - PERFECT STEAK WITH FRENCH FRIES...
From gladkokken.com
THE PERFECT STEAK – ENTRECOTE STEAK - SUPER-DELICIOUS.RECIPES
From super-delicious.recipes
LE RELAIS DE L’ENTRECôTE’S SECRET SAUCE - FOODIVA
From foodiva.net
LE RELAIS DE L'ENTRECôTE SAUCE (FOR YOUR STEAK) - COPY ME THAT
From copymethat.com
RECIPE: ENTRECôTE STEAK & TARRAGON SAUCE
From neff-home.com
ENTRECOTE STEAK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 STEAK SAUCES YOU CAN MAKE IN MINUTES - BBC GOOD FOOD
From bbcgoodfood.com
15 BEST STEAK SAUCE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
8 QUICK AND TANTALIZING STEAK SAUCES TO UPGRADE YOUR GRILLING
From allrecipes.com
RELAIS DE L'ENTRECOTE SECRET SAUCE RECIPE - ADRIAN MOORE
From adrianmoore.blogspot.com
STEAK WITH BORDEAUX WINE SAUCE | RECIPE: ENTRECOTE à LA BORDELAISE ...
From gct.com
ENTRECOTE STEAK - THERESCIPES.INFO
From therecipes.info
CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
THE BEST STEAK SAUCE YOU’VE NEVER HAD–THE RELAIS SAUCE
From tonjastable.com
FAMOUS L'ENTRECOTE STEAK SAUCE RECIPE - NOMADETTE
From pinterest.com
ENTRECOTE STEAK WITH RED WINE SAUCE - MON PETIT FOUR®
From monpetitfour.com
ENTRECOTE à LA BORDELAISE – RED WINE SAUCE STEAK
From cookingjourneyblog.com
STEAK, CHIPS – AND A VERY SECRET SAUCE | FOOD | THE GUARDIAN
From theguardian.com
ENTRECOTE STEAK RECIPE - THERESCIPES.INFO
From therecipes.info
CLASSIC ENTRECôTE à LA BORDELAISE (RIB STEAKS IN ... - RICARDO CUISINE
From ricardocuisine.com
ENTRECôTE BORDELAISE RECIPE | WINE ENTHUSIAST
From winemag.com
10 BEST ENTRECOTE BEEF RECIPES | YUMMLY
From yummly.com
STEAK WITH ANCHOVY BUTTER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
ENTRECOTE STEAKS IN MARCHAND DE VIN SAUCE - BIGOVEN.COM
From bigoven.com
ENTRECOTE STEAK WITH CREME FRAICHE AND CRACKED PEPPER SAUCE
From deliaonline.com
HOW TO COOK SIRLOIN ENTRECôTE STEAK WITH SHALLOTS & VINAIGRETTE
From farmison.com
STEAK WITH ENTRECôTE SAUCE – JUNE OVEN
From juneoven.com
ENTRECôTE STEAK & TARRAGON SAUCE | RECIPE | NEFF UK
From neff-home.com
CAFé DE PARIS BUTTER - SAUCE FOR STEAK | RECIPETIN EATS
From recipetineats.com
RECIPE ENTRECOTE STEAK WITH MUSHROOM | BY JOSE LOPEZ
From medium.com
ENTRECOTE STEAK & FRITES WITH THEIR SIGNATURE SECRET SAUCE - PINTEREST
From pinterest.com
RECIPE FOR PARIS RELAIS DE L'ENTRECOTE SAUCE - FOOD NEWS
From foodnewsnews.com
FOR DINE IN RESERVATIONS PLEASE CLICK ON THE LINK BELOW OR GIVE US A …
From lentrecoteusa.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