June 1, 2010
We are already in June!!! Cannot believe how fast time flies… Tonight Steak with Sauce Bordelaise was previously published on February 11, 2010. It is one of our favorite’s recipes.
Tonight’s June 1, 2010 dinner:
Steak with Sauce Bordelaise
Roasted Rosemary Potatoes
STEAK WITH SAUCE BORDELAISE
4 Steaks of your choice, 1” thick
6 Tbs of unsalted Butter
3 Tbs finely sliced Shallots
3 Tbs finely chopped Italian Parsley
1 to 1 ½ Tbs Dijon Mustard
¼ to ½ cup wine (White or Red)
¼ cup Heavy Cream
½ tsp Sugar,
Salt and Pepper
In a heavy bottom pan over medium-high heat melt 3 Tbs of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm. Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard. Mix well to form a smooth paste, add the wine to the pan and bring to a boil. Add the sugar, the heavy cream. Salt and pepper to taste.
When reduced to a thick consistency, add the steaks and any of the juices on the platter. Reheat for a few minutes and serve.
ROASTED ROSEMARY POTATOES
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, lemon juice and salt. My rule of thumb is 1 tablespoon of lemon juice, 3 tablespoons of olive oil. In a bowl, mix the lemon juice with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.