Steak With Caper Cream Sauce And Greens Recipes

STEAK WITH CAPER CREAM SAUCE AND GREENS

Steak with Caper Cream Sauce and Greens image

The combination of juicy steak, creamy sauce and healthy greens is a classic for good reason.

Provided by Hello Chef

Categories Meat

Time 30m

Yield 2, 3 or 4 people

Number Of Ingredients 16

Ingredients

400 Grams of Rump steak
1 Tbsp of Olive oil
1 Tsp of Salt
1 Tsp of Black pepper
1 Piece of Shallots
2 Piece of Garlic cloves
150 ML of Water
1 Piece of Chicken stock cube
1 Tbsp of Olive oil
1 Tsp of Salt
20 Grams of Capers
100 ML of Cooking cream
3 Piece of Small zucchini
250 Grams of Green beans
1 Tbsp of Olive oil
1 Tsp of Salt

Steps:

Remove the steaks from the fridge and set aside. Peel and finely chop the shallots and garlic. Chop the zucchini into chunky sticks. Boil the [b]measured[/b] water and dissolve the stock cube in it.
Trim the green beans. Cook the green beans in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
While the steaks are resting, return the pan to the heat with another drizzle of oil. Add the shallots and garlic and fry with a [i]small[/i] pinch of salt for 2 min. Add the capers and the stock and cook for 2-3 min. Add the cooking cream and simmer until reduced to the desired consistency. Cover with a lid to keep warm.
Heat a second pan over a medium-high heat with a drizzle of olive oil. Add the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min.
Divide the cream [b]sauce[/b] and the [b]vegetables[/b] among plates. Slice the rested steaks and arrange the slices over the [b]sauce[/b]. Serve immediately.

Nutrition Facts : Calories 474, Protein 49.3, Fat 22.1, Carbohydrate 24

PAN-SEARED FILET MIGNON WITH CAPER SAUCE

Pan-Seared Filet Mignon With Caper Sauce image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Provided by kittycara

Categories Steak

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9

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