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Recipe: Quick Bistro-Style Steak
Categories: Meats
Yield: 4 Servings
4 Boneless striploin steaks,
-- each 6 oz.
1/2 ts Coarsely ground black pepper
2 ts Olive oil
2 ts Butter
Salt
1/4 c Finely chopped shallots
1 lg Clove garlic, finely chopped
1/4 ts Herbes de Provence
1/3 c Red wine or additional stock
1/2 c Beef stock
1 tb Dijon mustard
2 tb Chopped parsley
Remove steaks from refrigerator 30 minutes before cooking. Season with pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter. Increase heat to high; brown steaks about 1 minute on each side. Reduce heat to medium; cook to desired degree of doneness. Transfer to a heated serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute. Stir in red wine; cook, scraping up any brown bits from bottom of pan, until liquid has almost evaporated.
Stir in stock, mustard and parsley; season with salt and pepper to taste. Cook, stirring, until slightly reduced. Spoon sauce over steaks. Serve immediately. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Fast & Easy Cooking Oct. 25/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 25, 1999
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