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Steak Au Poivre With Broccoli Raab With Lemon Dressing Recipes

This is great pan seared steak recipe. It will be made with a strip steak which is a great piece of beef, but it is not the most tender cut of beef. The technique we will be using will keep this steak on the more tender side by eating it on the more rare side. It is best served rare or medium rare. It is a very delicious dish if you are a beef eater. It is not too difficult to prepare and I am going to give very detailed instructions on how to prepare the whole dish.

Ingredients needed for the Strip Steak:

1 6 to 8 Ounce Strip steak

2 Ounces of crushed peppercorns

2 Ounces of Brandy

1 Ounce of Heavy Cream

1/2 Cup of Brown Veal stock. You can find this at Whole Foods Market, or Central Market.

1 Teaspoon of Dijon Mustard

1 Ounce of Canola Oil

1 Teaspoon of fresh thyme. This can be removed if you do not like thyme.

To Taste Salt and Black Pepper

First you will take your strip steak and cut off any excess fat, leave some of the fat for flavor. You will need to add some of the canola oil to the meat , and then add the salt and peppercorns to the meat and pack it into the meat by patting it gently. You will then start to heat your pan over a high heat ,and add what is left of the canola oil to the pan. You will heat approx. 3 to 5 minutes on each side. You will remove from the pan and add to the oven on the lowest temperature possible. You do not want to cook anymore but just warm.

Once you have removed the meat from the pan you will deglaze the pan with the Brandy, the demi glace, and the dijon mustard and thyme, heavy cream. You will need to taste it to add salt an pepper. And when it taste to your liking you will strain it. The reason for deglazing the pan is to remove all of the flavor from the bottom of the saute pan, it is also called fond.

Ingredients for the Broccoli Raab Rapini with the lemon dressing

1/2 lb of Broccoli Raab or Rapini

1 Clove of garlic minced

2 Ounces of Onion minced

1 Tablespoon of lemon juice

1 Tablespoon of Canola Oil

1 Tablespoon of White wine, a good pinot will work just fine

To Taste on Salt and Pepper

After you strip is in the oven and you have completed your sauce you will want to quickly saute all of you ingredients in the canola oil. First heat the pan, add the oil after the pan is warm, and add your ingredients all but the lemon. Make sure they are cooked until they are heated through and then taste for salt and pepper and add to your taste.

You will then start to plate your dinner. First remove your strip steak from the oven while you are getting ready to plate and let it rest a few minutes. You will then take your plate and add the Broccoli Raab to the plate, and add the fresh lemon juice. You will then take a cutting board and start to slice your strip steak across the grain. You will then place the cut pieces across the plate and add the demi glace sauce over the steak. You are then ready to enjoy a good strip steak medium rare with a green vegetable. This will also go well with a baked potato or a set of fried potato wedges.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San RamonHealth Fitness Articles, CA. Shelley is also the desserts editor for http://www.bellaonline.com/

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Article Tags: Broccoli Raab, Lemon Dressing, Strip Steak

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR


Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Chef Pogue's Website



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