Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Beef with Asparagus, Super Delicious Quick Recipe!
Super Delicious Beef with Asparagus! Quick and Easy Recipe!
CHECK THIS OUT! QUICK & DELICIOUS RECIPES:
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Beef Rolls with Asparagus (Japanese Beef Rolls)#hongkong
#Beef Rolls with Asparagus
#hongkong
#Beef
#asparagus
Asparagus is wrapped in thinly sliced beef then cooked in flovoursome
Sauce
Soy sauce
White pepper
Rosemary
Oyster
Water
Beef Rolls are perfect to appetiser or as party food cook time 15mins fast & nutritious.
Beef Negmiaki with Asparagus (Japanese Beef Rolls)
Get the Recipe:
Beef negimaki is an amazing Japanese style appetizer that looks super fancy, but is easy to prepare and quick to cook. It’s low carb, tastes so good and would be perfect for a dinner party appetizer or for a backyard barbecue dinner.
They can be prepared well ahead of time and cooked quickly before serving so they make for a pretty stress free appetizer when entertaining friends and family.
Best Steak and Asparagus Recipe - Episode 238
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Beef Stir Fry With Portobello Mushroom/Asparagus
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1-2 giant portobello mushroom
1 cup of chopped asparagus
1/3 cup of chopped onion
3-4 oz of sirloin steak thinly sliced(marinate sauce: 1 tsp of sherry cooking wine, 1 tsp of soy sauce, 1/2 tsp of sesame oil, a pinch of black pepper, 1 tsp of cornstarch)
2 tsp of vegetable cooking oil
1 tsp of minced ginger and 1 tsp of minced garlic
2 tsp of dried chili
2 tsp of Thai soy bean paste
2 tsp of sherry cooking wine
1 1/2 tsp of soy sauce
1 tsp of fish sauce
2-3 oz of beef stock
2 tsp of cornstarch dissolve in 2 oz of water
Drizzle sesame oil
Enjoy!