How To make Bistro Beef Steak
1 pound beef top sirloin, boneless
cut 3/4 inch thick
2 tablespoons Italian parsley :
chopped
2 cloves garlic crushed
1/2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
salt :
optional 1/4 cup dry red wine
1 1/2 pounds new potatoes -- steamed
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. In a medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
Cut onion into 1/4-inch thick slices; separate into rings. In a large nons tick skillet, heat oil over medium-high heat until hot. Add onion, then cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to surface are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.
Cook's notes:
In France, bistro cooking is casual, home-style food bursting with hearty flavors. Steak and steamed new potatoes with a red wine sauce brings bistro fare to your table.
To steam new potatoes, place steamer basket in 1/2 inch of water (water sh ould not touch bottom of basket). Place 10 to 12 new potatoes (about 1 1/2 pounds) in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 min utes or until tender.
Nutrition information per serving:
Calories: 406, Fat: 10 grams, Protein: 31 grams, Carbohydrates: 46 grams, Cholesterol: 76 mg, Sodium: 73 mg
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Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
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INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
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Watch and learn how to cook and present the perfect fillet steak dinner for you and a loved one with three Michelin-starred chef, Pierre Koffmann. The father of French gastronomy shows you how to create world-class cooking at home, here using the red wine sauce to give any beef cut a rich French Bistro twist.
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