Parisienne Steaks Recipes
PARISIENNE STEAKS
This is a nice every day steak recipe, and very easy to make. This is again a recipe from my European recipe books that I rely on often.
Provided by Scandigirl
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones.
- Blanch the potatoes in salted boiling water for 6 to 7 minutes.
- Drain and set aside.
- Blanch the carrots in salted boiling water for 6 minutes and set them aside.
- Melt 2 Tbsp.
- of margarine in a large frying pan until it starts to foam.
- Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat.
- After the steaks have been seared 3 minutes on each side, season them with salt and pepper.
- Turn the steaks over every 3 minutes during the cooking process.
- Transfer the medium rare steaks to a service platter.
- If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done.
- While the steaks are cooking, steam your broccoli 6 minutes.
- Arrange the broccoli on the service platter.
- Heat the remaining margarine in the frying pan.
- Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat.
- Add the vegetables to the service platter and serve.
Nutrition Facts : Calories 199.3, Fat 9.3, SaturatedFat 1.6, Sodium 262.6, Carbohydrate 26.5, Fiber 7.1, Sugar 6.4, Protein 6.4
PARISIAN-STYLE STEAK FRITES
When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.
Provided by gremlinhill
Categories World Cuisine Recipes European French
Time 34m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g
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