Bistro Sauce Recipes

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BISTRO SAUCE

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches.

Provided by Jynxxycat

Categories     Sauces

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 11



Bistro Sauce image

Steps:

  • Thoroughly mix all ingredients, and enjoy. This dipping sauce is especially good with seafood, sweet potato fries, or onion blossoms. It is also good on a patty melt.

2 cups mayonnaise
1 1/2 tablespoons prepared horseradish
2 tablespoons catsup
2 tablespoons spicy brown mustard (Creole)
1 tablespoon freshly chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon cajun seasoning
1 teaspoon sweet Hungarian paprika
2 finely minced garlic cloves

BISTRO STEAK

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 16



Bistro Steak image

Steps:

  • Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
  • Whisk all of the ingredients in a bowl.
  • Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

1/4 cup ancho chile powder
1 1/2 tablespoons sweet paprika
2 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon ground cumin
1/4 cup dijon mustard
1/4 cup whole-grain mustard
1/4 cup molasses
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10



Bistro-Style Filet Mignon with Champagne Pan Sauce image

Steps:

  • 1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
  • 2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
  • 3. Serve steaks with sauce.

4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1/ teaspoon coarse grind black pepper
1 tablespoon olive oil
1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
1/2 cup brut Champagne or sparkling wine
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

BISTRO BURGERS

Nothing beats a great man-sized burger... except watchin a handsome guy eating one. The sauce is a spinoff of our very own Recipe #280453. :)

Provided by 2Bleu

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19



Bistro Burgers image

Steps:

  • MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
  • MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
  • MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
  • ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.

Nutrition Facts : Calories 728, Fat 46.3, SaturatedFat 21.8, Cholesterol 144.3, Sodium 730.4, Carbohydrate 37, Fiber 1.6, Sugar 14.3, Protein 40.4

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon fresh dill, chopped
1 large vidalia onions, sliced or 1 large sweet onion
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon brown sugar
salt, to taste
black pepper, to taste
1 lb ground sirloin or 1 lb chuck
salt, to taste
black pepper, to taste
8 slices cheddar cheese, thick slices (a combo of yellow and white cheeses looks stunning)
4 hamburger buns, toasted (use good quality buns)
romaine lettuce
sliced dill pickle
ketchup
ruffles potato chips (optional, add them along side, or right into your burger for a nice crunch)

BISTRO BEEF BARBECUE SANDWICHES

These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 16 servings.

Number Of Ingredients 13



Bistro Beef Barbecue Sandwiches image

Steps:

  • Mix first nine ingredients. Cut roast in half; cut slits in roast and insert garlic. Place in a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until tender, 8-10 hours., Remove beef. Skim fat from cooking liquid. Shred meat with two forks; return to slow cooker and heat through. Serve on rolls with coleslaw.Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 411 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.

1-1/2 cups ketchup
1/2 cup packed brown sugar
1/2 cup picante sauce
1/2 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 beef sirloin tip roast (4 pounds)
4 garlic cloves, sliced
16 kaiser rolls, split and toasted
2 cups deli coleslaw

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