Search results
Results from the WOW.Com Content Network
Steak au Poivre. The star of this classic French dish is a peppercorn-crusted pan-seared filet topped with the most delicious sauce you'll ever taste. It's made with flavorful bouillon, spicy ...
In gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, [2] and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 ...
For premium support please call: 800-290-4726 more ways to reach us
Guide: beef & steaks (fillet, rump, hanger steak, sirloin, rib eye, T-bone) 17 "TV Dinners" 2 October 2012: Recipes: Mushroom & leek pasta; Farfalle with ricotta, pancetta & peas; Tagliatelle with quick sausage meat bolognaise; Spaghetti with chilli, sardines & oregano; Sweet corn fritters & yoghurt dip; Cooking tips: cooking chicken breasts
Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve.
Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak.
For premium support please call: 800-290-4726 more ways to reach us