Tag-Archive for » Dijon «
This is the second recipe I had tagged for a game I play on Zaar. It was a very good recipe that was easy to prepare and the end result was delicious. I did use a 500g piece of beef fillet instead of the rib eye or sirloin suggested, as I loved this tender cut of meat and it was on special at the store so I could not resist. Both this and the cat fish recipe were by the same chef and both were truly wonderful recipes so I would recommend you trying them both. I am going to get round to posting some more of my own recipes over the next few days as I have few in back log now. To read more reviews on this recipe or to view more photos please click here. This chef has some really great recipes posted so be sure to check out more whilst you are there.
Ingredients
2 Boneless rib-eye steaks, 1/2 inch thick, can substitute serlion
2 Tablespoons stone ground dijon mustard
2 Teaspoons cracked black pepper
1 Tablespoon oil
2 Minced shallots (can substitute 1 green onion and 1 minced garlic clove)
1/2 Cup dry red wine
1/2 Cup beef broth
1/2 Teaspoon dried thyme
Method
1. Spread steaks with mustard; press in cracked pepper.
2. Cook steaks on high in skillet.
3. Remove to platter; cover to keep warm.
4. Discard fat from skillet; reduce heat to medium-high.
5. Add shallots and thyme; cook 30 seconds, stirring constantly.
6. Add wine; cook 1 minute.
7. Add broth; bring to boil and loosen brown bits.
8. Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
To Serve: Spoon sauce over steaks. I served mine with a baked potato for a very yummy meal.
All photos taken by me unless otherwise stated.
I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.
Ingredients
Maple-Dijon Dressing
1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil
Salad
1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper
Method
1. Heat gas or charcoal grill.
2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
All photos taken by me unless otherwise stated.
