Steak Frites with Shallot Pan Reduction Recipe | MyRecipes butter,    beef sirloin steak,    beef stock,    cooking spray,    thyme,    pepper,    potato,    shallot,    mustard,    salt,    brandy Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.... recipes with the same ingredients... Steak Frites With Shallot Pan Reduction Recipe - Food.com

Annemarie's Steak Au Poivre Recipe - Food.com butter,    beef tenderloin,    heavy cream,    beef stock,    pepper,    shallot,    salt,    brandy There was a restaurant that I used to frequent when I lived in Tampa, Florida. They made the best steak au poivre I had ever tasted. It was cooked at the table and flambéed. I was always so impre...

Hand-Cut Steak Tartare Recipe - Food.com egg yolks,    hot sauce,    hazelnut,    tarragon,    pepper,    parsley,    caper,    shallot,    garlic,    beef,    mustard,    worcestershire sauce,    salt,    tomato ketchup/catsup,    brandy Hand-cut Steak Tartare Serving Size: 1 (263) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 1326   Calories from Fat 1190 g 90 %   Total Fat 132.3 g 203 %   Saturated Fat 52.2 g 260...

Steak Au Poivre Vert Recipe butter,    beef steak,    olive oil,    tarragon,    green peppercorn,    pepper,    blackberry,    peach,    shallot,    spring onion,    fruit,    mustard,    salt,    apricot brandy,    brandy,    whipped cream Tangy green peppercorns lend their piquant Cook your choice of steak in butter and oil according to your preference.   .When meat is cooked, add brandy to pan and set aflame! NOT under exhaust fan! Sha...

Fillet of beef au poivre butter,    beef filet mignon,    beef stock,    olive oil,    pepper,    shallot,    salt,    brandy,    cognac 1) Place the filets on a board and pat them dry with paper towels. Sprinkle with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2...

Steak au poivre butter,    beef steak,    beef stock,    olive oil,    pepper,    peppercorn,    parsley,    shallot,    garlic,    salt,    brandy,    double cream,    flour 1) For the brown sauce, make a roux by adding the flour and butter to a small bowl, whisking until combined. Put the beef stock in a saucepan, over a low heat, and bring to a simmer. Whisk in the roux...

↑

The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.

Local recipe collections can also be browsed here.

Search Time: 0.01