Lentrecotesteakwithmustardsauce Recipes

L'ENTRECOTE, STEAK WITH MUSTARD SAUCE

L'entrecote, Steak With Mustard Sauce image

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

Ingredients

1/2 cup water
2 tablespoons lemon juice
1/4 cup Dijon mustard or 1/4 cup tarragon mustard
25 g butter
1 tablespoon dried tarragon
750 g piece thick-cut rump steak
black pepper

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

SLOW COOKER LENTIL-BEEF STEW

Slow Cooker Lentil-Beef Stew image

Provided by Tia Mowry

Categories main-dish

Time 12h55m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

Steps:

For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

LENTIL TACOS

Lentil Tacos image

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

Provided by isachandra

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 20

Ingredients

2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground fennel seed
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 ½ cups cooked brown or green lentils
3 tablespoons tomato paste
2 tablespoons water, or as needed
2 canned chipotle chiles in adobo sauce, seeded and minced
1 teaspoon adobo or hot sauce
8 (6 inch) vegan corn or flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes
¼ cup chopped fresh cilantro
1 cup guacamole
1 lime, cut into 8 wedges

Steps:

Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 61.8 g, Fat 11 g, Fiber 17.9 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 463 mg, Sugar 6.7 g

TASTY LENTIL TACOS

Tasty Lentil Tacos image

This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.

Provided by MK!

Categories Main Dish Recipes Taco Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 teaspoon canola oil
⅔ cup finely chopped onion
1 small clove garlic, minced
⅔ cup dried lentils, rinsed
1 tablespoon taco seasoning, or to taste
1 ⅔ cups chicken broth
⅔ cup salsa
12 taco shells

Steps:

Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
Serve about 1/4 cup lentil mixture in each taco shell.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 44.2 g, Cholesterol 1.4 mg, Fat 10 g, Fiber 9.2 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 714.1 mg, Sugar 3.2 g

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