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Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Ingredients:
butter, white onion, cloves, thyme, beef broth, port wine, vegetable oil, filet mignon, blue cheese, bread crumbs
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Salmon is cooked in a glaze of butter, brown sugar and bourbon.
Salmon is cooked in a glaze of butter, brown sugar and bourbon.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
Ingredients:
water, lentils, carrots, bay leaf, thyme, mustard, vegetable oil, red wine vinegar, onions, tarragon, skirt steaks, butter, garlic, parsley
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Get Marinated Seared Tuna Recipe from Food Network
Get Marinated Seared Tuna Recipe from Food Network
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Get Grilled Ahi Tuna "Sashimi" Strips with Mizuna and Avocado Recipe from Food Network
Get Grilled Ahi Tuna "Sashimi" Strips with Mizuna and Avocado Recipe from Food Network
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Great recipe for grilled steaks that does not require marinating for several hours. Rub the steaks with oil and garlic, salt and pepper to taste, and when the coals are ready, throw the steaks on the grate. Fresh rosemary is placed on top of the meat while grilling.
Great recipe for grilled steaks that does not require marinating for several hours. Rub the steaks with oil and garlic, salt and pepper to taste, and when the coals are ready, throw the steaks on the grate. Fresh rosemary is placed on top of the meat while grilling.
Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice
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Get Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice Recipe from Food Network
Get Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice Recipe from Food Network
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Get PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND Recipe from Food Network
Get PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND Recipe from Food Network
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Get Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe from Food Network
Get Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe from Food Network
Ingredients:
rump steaks, flour, grapeseed oil, onions, mushrooms, chicken broth, molasses, thyme leaves, hot sauce, bay leaves, butter, creme fraiche, chives
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Get Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter Recipe from Food Network
Get Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter Recipe from Food Network
Ingredients:
olive oil, shallots, garlic, butter, worcestershire sauce, dry mustard, chives, black peppercorns, ancho chile, steaks
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Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.
Ingredients:
demi glace, dijon mustard, worcestershire sauce, tomato paste, cayenne pepper, vegetable oil, beef tenderloin, butter, shallot, cognac, heavy cream, chives
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You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
Ingredients:
strip steaks, duck fat, garlic, butter, bourbon, chicken broth, heavy cream, cayenne pepper