Dijon Steak Recipes

Steps:

• Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
• Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
• Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
• Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
• Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

Steps:

• Sprinkle beef with peppered seasoned salt. In 4-quart Dutch oven or 12-inch nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
• Stir in gravy, water, mustard and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.

Steps:

• Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
• Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
• Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
• Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
• Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Steps:

• Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
• In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.

Steps:

• Melt butter in large skillet.
• Brown steaks quickly on both sides.
• Remove, set aside.
• Reduce heat; add gravy, half-and-half and mustard to skillet.
• Heat, stirring, till bubbly.
• Return steaks to pan with gravy.
• Turn heat down; cover and let simmer about 30 minutes, or until done.
• (add water if necessary) Sprinkle fresh parsley over steaks just before eating.

Steps:

• In a bowl, stir together the garlic, mustard, and lime juice.
• Trim the steak if necessary.
• Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side.
• (Or,you could broil steak on the rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife, diagonally cut the steak across the grain into 1/3-inch-thick slices.
• Serve with coleslaw and fries.

Steps:

• Heat broiler. Mix basil, nuts, mustard and garlic.
• Broil steak, 6 inches from heat, 10 min., turning after 5 min.
• Spread with basil mixture. Broil 3 to 5 min. or until steak is cooked through (160ºF).

Steps:

• Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with coleslaw and fries.

Steps:

• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.