SIRLOIN POT STEAK SMOTHERED IN BURGUNDY GRAVY
This is a tasty and satifying dish that will serve 2 to 4 people, depending on appetite. Pot roast is a dish we love but a roast is just to big for two people, so, often I purchase sirloin steak just for the purpose of making a smaller version of pot roast. If you are cooking for 2 and don't want leftovers, find a smaller...
Provided by Diane Atherton
Categories Steaks and Chops
Time 50m
Number Of Ingredients 14
Steps:
- 1. Prepare all vegetables; set aside. May want to cover potatoes and carrots in water until ready to use, then drain.
- 2. Combine soup, burgundy and seasoning; whisk together; set aside
- 3. In a 5-quart dutch oven (or a pot large enough to accommodate the size sirloin you have) heat olive oil over a medium heat on top of the stove. Sprinkle a little thyme into the oil if desired.
- 4. Season meat to your liking. I sprinkled a little salt, pepper, everglades, and thyme over this steak. Just a litte. Once oil is hot; add steak and seer on both sides. I cooked 3 to 4 minutes on each side.
- 5. Add vegetables and pour soup mixture over top. Bring to a slow boil and reduce heat. Simmer for 40 to 45 minute, covered, or until vegetables are tender.
CAST IRON SKILLET STEAK - DEE DEE'S
I wish I could take credit for this recipe! Oh how I love my cast iron and I never even thought about doing this! This steak combined with a crusty seasoning is as good as any steak I've ever had in a restaurant. Word of caution, crack a window, open the doors, it will smoke up some because you are cooking at such a hot heat and so fast. I used 1-inch New Strips and cooked less time and even though I had some smoke, it wasn't much. The pan searing with the wonderful blend of seasoning makes a delicious crust that will keep the juices in! Hope you enjoy!!!
Provided by Diane Atherton @DeeDee2011
Categories Beef
Number Of Ingredients 5
Steps:
- Bring steak(s) to room temperature.
- Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
- Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
- Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
- NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them. I also added a slice of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread?k=chive+butter+sauce&p=1&o=r to my steak. Yummy!
COWBOY POT ROAST - DEE DEE'S
This spicy pot roast has some heat in it. You can bump up the heat or tone it down depending on your taste. This recipe is adapted from my 2005 Southern Living Annual Cookbook. The original recipe calls for a 2 1/2 to 3 pound eye of round roast, I selected a 2 1/2 lb sirloin steak. The recipe calls for a can of diced tomatoes...
Provided by Diane Atherton
Categories Roasts
Time 2h15m
Number Of Ingredients 11
Steps:
- 1. Combine 1 teaspoon salt, 1 teaspoon pepper, and the next 4 ingredients in a medium bowl; set aside.
- 2. Sprinkle steak evenly with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown steak on all sides in hot oil in a large Dutch Oven over a medium high heat.
- 3. Pour tomato mixture over roast. Bring to a slow boil and reduce heat to a meduim low. Cover and simmer 1 1/2 hours to 2 hours or until meat is tender. (NOTE: make sure that this mixture is at a slow simmer, you could burn the tomato mixture if heat is to hot).
- 4. Remove steak from Dutch Oven, and cut into larger than bit size chunks; skim any fat from the Dutch Oven.
- 5. Mash 1 1/2 cans of the pinto beans and add to the Dutch Oven; add steak chucks and stir until combined.
- 6. Smimmer on med-low for an additional 10 minutes.
- 7. NOTE: This is a very thick hearty dish. The heat in this dish is entirely up to you. I used a can of HOT Diced Tomatoes with Habaneros. This was pretty spicy! We served this over rice and had a slice of cornbread with it. YUMMY! Also, you could add cummin and garlic and come up with a really nice Chili.
STEAK DIANE
When planning the Delmonico reopening, we wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak Diane is one of those dishes we were proud to include in this tableside repertoire. Supposedly named for the Roman goddess of the hunt, Diana (or Diane) style was originally a way of serving venison. Through the years, though, the preparation has come to mean sauteing thinly sliced or pounded filet mignon in butter and then flambeing and basting it in a rich Cognac sauce. Steak Diane takes me back to my Commander's Palace days, when this was a favorite lunch dish of proprietor Dick Brennan. Once we put it on the menu at Delmonico, it quickly became a favorite of a new generation of New Orleanians, including one of our regular diners, Glenn Vesch. These filets are cooked to medium-rare. If you want your meat more done, slightly increase the initial cooking times.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 28
Steps:
- Season the beef medallions on both sides with the salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
- Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
- Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
- Preheat the oven to 375 degrees F.
- Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
- Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
- Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
- Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
- Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
- Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
STEAK DIANE FOR TWO
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams
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