Tag-Archive for » Steak «
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.
This is the final recipe that I tagged for the recipe swap I am involved in this month on Zaar. It was so delicious and I am glad I tried this one. I am so back logged in recipes of my own to post but I will get round to them hopefully on the weekend but I have been cooking up a storm lately. This recipe is so simple to make and has wonderful end results and the butter pairs so great with the steaks, I loved the tarragon used in this recipe. To view more photos of this recipe or to read more reviews on this one please click here. I have made several of this chef’s recipes so you really must check out more of her recipes whilst you are there.
Ingredients
2 Sirloin steaks, weight to suit preferences (I used a 500g piece beef fillet for the 2 of us)
50g soft salted butter (2 ozs)
1 Tablespoon finely chopped parsley
1 Tablespoon finely chopped chervil
1 Tablespoon finely chopped tarragon
2 Teaspoons wholegrain Dijon mustard
Cayenne pepper, to taste
Method
1. Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.
2. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
3. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.
I served ours with a baked potato and it made for a super delicious meal.
All photos taken by me unless otherwise stated.
