French Bistro Steak On Garlic Croutes And Potato Frites Recipes
FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES
This recipe originally called for sweet potato frites, but we are not fans of sweet potatoes, so alas the change. Make sure to time the cooking of the steak to when the potato frites will be done.
Provided by Deantini
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 764.3, Fat 18.6, SaturatedFat 5.4, Cholesterol 94.8, Sodium 815, Carbohydrate 96, Fiber 7.5, Sugar 4.7, Protein 50
FRENCH STEAK
Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.
Provided by Toni in Colorado
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
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.
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