MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
SIRLOIN WITH SHALLOT-DIJON SAUCE WITH POTATOES AND PARMESAN ASPARAGUS
The onion cousin's slightly tamer flavors marry, with no hesitation and just a touch of nerves, to the tangy unique kick of mustard. But these two lovebirds aren't in it alone: It takes a village to make a sauce worthy of a sirloin steak. Enter cream and rich demi-glace, two flavor-boosters and depth-givers, ready to officiate the ceremony and be heavily involved with the results. These family flavor ties might get messy, but this amazing dinner is more than worth it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
Provided by Chef Jimmy Cababa
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut potatoes lengthwise into 1/2" wedges. Halve wedges across the width.Trim woody ends off asparagus.Peel and mince shallot.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using filet mignon or NY strip, pat dry and season same amount. 2 Cook Potatoes and Asparagus Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.Roast in hot oven until browned and tender, 8-10 minutes.Wipe pan clean and reserve.While vegetables roast, cook steaks. 3 Cook the Steaks Return pan used to cook potatoes to medium-high heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.Transfer steaks to a plate and tent with foil.Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook steaks to medium heat and add 1/2 tsp. olive oil.Add shallot and cook until beginning to soften, 1-2 minutes.Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in Dijon. 5 Finish the Dish Halve NY strip to serve.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
Nutrition Facts :
STEAK WITH SHALLOT SAUCE
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
- Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
- Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.
Nutrition Facts : Calories 384 g, Fat 19 g, Protein 43 g
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY
Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
- In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
- Liberally season the steak all over with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
- Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
- Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
- Enjoy!
Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams
STEAK WITH DIJON SHALLOT SAUCE
Meat and potatoes with a twist. Serve your family succulent steak with a sophisticated sauce in 15 minutes. Substantial and delicate at the same time.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook meat in butter in large skillet about 5 minutes per side or to desired doneness. Remove meat and keep warm.
- Add shallots to skillet and cook 2 minutes over medium-low heat. Combine stock, mustard, Worcestershire sauce and cornstarch; stir to dissolve cornstarch. Cook, stirring, until slightly thickened.
- Slice meat thinly and spoon sauce over meat. Serve with potatoes, if desired.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 5.2 g, Cholesterol 61.8 mg, Fat 15.2 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 332.9 mg, Sugar 0.9 g
STEAK WITH DIJON SHALLOT SAUCE
Meat and potatoes with a twist. Serve your family succulent steak with a sophisticated sauce in 15 minutes. Substantial and delicate at the same time.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook meat in butter in large skillet about 5 minutes per side or to desired doneness. Remove meat and keep warm.
- Add shallots to skillet and cook 2 minutes over medium-low heat. Combine stock, mustard, Worcestershire sauce and cornstarch; stir to dissolve cornstarch. Cook, stirring, until slightly thickened.
- Slice meat thinly and spoon sauce over meat. Serve with potatoes, if desired.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 5.2 g, Cholesterol 61.8 mg, Fat 15.2 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 332.9 mg, Sugar 0.9 g
WINE & SHALLOT SAUCE DIJON
Make and share this Wine & Shallot Sauce Dijon recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat.
- Stir cornstarch into wine; add to pan with beef broth, mustard to taste, chives and pepper.
- Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly.
- Taste for seasoning.
- Serve over burgers, steaks, fish or BBQ chicken.
Nutrition Facts : Calories 149, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.2, Sodium 557.6, Carbohydrate 12.1, Fiber 0.3, Sugar 0.5, Protein 2.4
SIRLOIN STEAK WITH DIJON-PORT SAUCE
Make and share this Sirloin Steak With Dijon-Port Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain and keep warm.
- Meanwhile, heat a nonstick skillet over med-high heat.
- Sprinkle both sides of steak with salt and pepper; lightly coat steak with cooking spray.
- Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
- Transfer meat to platter; keep warm.
- Add port to pan, scraping to loosen browned bits.
- Stir in shallots and garlic; cook 45 seconds, stirring often.
- Add in beef broth; bring to a boil; cook 20 seconds; remove from heat.
- Add in mustard and thyme, stirring with a whisk.
- Cut steak diagonally across grain into thin slices.
- Serve steak and sauce with noodles.
- Serving size: 3 oz. steak, 2 tablespoons sauce, 1 cup noodles-344 calories.
STEAK AU POIVRE WITH DIJON CREAM SAUCE
Categories Milk/Cream Beef Dairy Mustard Dinner Meat Steak Brandy Fall Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
CUBE STEAKS DIJON
Categories Milk/Cream Beef Mustard Sauté Low Carb Quick & Easy Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.
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