French Bistro Steak And Tomatoes Recipes

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.

Steps:

• Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips.
• Thinly slice green portion of onion.
• Combine in a medium bowl.
• Crumble in cheese.
• Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix.
• In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed.
• Rub all over steaks.
• Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat.
• When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side.
• Place on plates and generously top with tomato mixture.

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.

Steps:

• Dredge steak with flour seasoned with salt and pepper.
• Brown on both sides in the butter and oil.
• Remove steak from pan and add onions to the skillet and saute until golden.
• Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
• Return steak to the skillet.
• Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
• Remove meat to a platter and keep warm.
• Stir the cheese into the onions and pan juices until melted.
• Then stir in the sour cream and heat but do not boil.
• Pour the sauce over the meat and serve.