What's a nice recipe for Steak?

dod

dod

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Saturday nights the night I get to burn dead animals and I've run out of decent recipes. So what's your recommendations for a steak meal, can include sauce, glazes, etc? At least it gets me away from X-factor :p

Edit: I've done the usual Diane/Peppercorn/red wine/mustard sauce things, just fancy something different.
 
You could try a sauce with mushrooms, caramelised onions and a small slug of JD in it...
 
Hmm, port sounds good :) Caramelised onion are a gimme, she loves them :)
 
I'm one of those that likes it....as it is.....with just a touch of salt and pepper.
 
You could do what my ex did and just eat it straight out of the packet! :gag:
 
How about a glug of port or red wine to de-glaze the pan, add some grain mustard and a good dollop of creme fraiche, just before serving add some chopped tarragon.

Another quick and simple one to go with it is chopped mushrooms fried in butter, once nicely browned add a generous splash of balsamic vinegar which will evaporate to a sticky glaze and give the mushrooms a lovely colour.

And another: Mix up 1/2 pint of vegetable stock, knob of butter, tablespoon of sugar and add to a pan of baby carrots, simmer for about 20 minutes until the stock mix glazes the carrots.

One more: Par boil some new potatoes, add to a roasting tin containing some hot olive oil, sprinkle over some rosemary, drizzle with sweet chilli sauce and roast for about 40 minutes in a hot oven. The chilli sauce will caramelise and voila, sticky toffee poatoes!

Getting hungry now!
 
Hacker said:
How about a glug of port or red wine to de-glaze the pan, add some grain mustard and a good dollop of creme fraiche, just before serving add some chopped tarragon.
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That's not unlike the one I did last week.

Bit of veg stock (or chicken will work), bit of red wine, wee bit of brandy, dijon mustard and let it simmer a while. Just before serving add the creme fraiche and it's good to go, nice and easy too :)

Sweet and sour tomato sauce is looking favourite at the moment with garlic and rosemary potatoes;) Not sure about the rest of the veg.
 
heres one

Olive oil in pan, heat but dont burn, lob in the steak so that the side you fry is sealed, then flip over, pepper lightly, no salt(yet)continue to cook

in seperate pan, fry Garlic and butter, wiuth chopped mushrooms, then lob that in with the steak

Chips and salad, serve.

belch.
 
Marinade a really nice fillet in honey for at least 3 hours, remove and cook to your prefered doneness - personally I like to cook it to medium rare in a searingly hot skillet
 
Grill the steak slowly with a bit of tobasco splashed on it, put it on the plate then drop a fried egg on top of it.
 
^ American breakfast :) except they use Tabasco ahem!
 
Well, ended up doing something pretty traditional, just coated in mustard, grilled, potatoes as above, caramelised onions, mushrooms, carrots, peas, damned fine :)
 
I'm going to go with a potentially off the wall suggestion but it only works with fillet, everything else is too tough - poach it.

Basically you mix half a pint of chicken stock, half a bottle of GOOD red wine, some peppercorns, thyme and some peeled, whole garlic cloves in a pan (big enough to just hold the steaks), bring it to a very gentle boil and stick the steaks in. They only need about 6-8 minutes for medium rare - medium (anyone who wants well done should leave now!). When cooked, take the steaks out of the cooking liquor and leave on a warm plate to rest, possibly in a warm (<100C) oven. Strain the cooking liqour and return about a wine glass full to the pan, crush a one or two of the garlic cloves and add them too. Bring this mix to the boil and reduce by half, add a small knob of butter to give the sauce a velvety look, pour a little of the sauce on each steak once everything's plated up.

I tend to serve this with a mash of potato and celeriac and some steamed broccolli.
 
rpstewart said:
I'm going to go with a potentially off the wall suggestion but it only works with fillet, everything else is too tough - poach it.

Basically you mix half a pint of chicken stock, half a bottle of GOOD red wine, some peppercorns, thyme and some peeled, whole garlic cloves in a pan (big enough to just hold the steaks), bring it to a very gentle boil and stick the steaks in. They only need about 6-8 minutes for medium rare - medium (anyone who wants well done should leave now!). When cooked, take the steaks out of the cooking liquor and leave on a warm plate to rest, possibly in a warm (<100C) oven. Strain the cooking liqour and return about a wine glass full to the pan, crush a one or two of the garlic cloves and add them too. Bring this mix to the boil and reduce by half, add a small knob of butter to give the sauce a velvety look, pour a little of the sauce on each steak once everything's plated up.

I tend to serve this with a mash of potato and celeriac and some steamed broccolli.
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winner! :thumbs:
 
rpstewart said:
I'm going to go with a potentially off the wall suggestion but it only works with fillet, everything else is too tough - poach it.

Basically you mix half a pint of chicken stock, half a bottle of GOOD red wine, some peppercorns, thyme and some peeled, whole garlic cloves in a pan (big enough to just hold the steaks), bring it to a very gentle boil and stick the steaks in. They only need about 6-8 minutes for medium rare - medium (anyone who wants well done should leave now!). When cooked, take the steaks out of the cooking liquor and leave on a warm plate to rest, possibly in a warm (<100C) oven. Strain the cooking liqour and return about a wine glass full to the pan, crush a one or two of the garlic cloves and add them too. Bring this mix to the boil and reduce by half, add a small knob of butter to give the sauce a velvety look, pour a little of the sauce on each steak once everything's plated up.

I tend to serve this with a mash of potato and celeriac and some steamed broccolli.
Click to expand...

I'll second that one! I've tried it myself and it's absolutely stunning - works really well if you drink a bottle of the same wine you poached the steak in with the meal. And yes, it HAS to be a good bottle, don't ever cook with wine you wouldn't drink! :nono:
 
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