Tonight Dinner February 11, 2010 - Giangi's Kitchen

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Tonight Dinner February 11, 2010

Published on February 11, 2010 | Beef, Veal and Lamb

Tonight dinner is a favorite of my husband.


There are as many versions of “Bordelaise Sauce” as there are days in a year. This recipe was given to me by a family friend, who for years, with her husband owned a Bistro in Paris. It is very easy, so do not let it discourage you from trying to make it.

This very simple menu will literally take less than 40 minutes to fix. I would start with the potatoes, as they take longer to cook.  For the steaks, you can use any kind of cut.  Make sure they are at least 1″ thick. Each stove and each pan cooks differently. I have a gas stove and copper frying pan, so for me to cook a New York steak medium rare to medium takes about 5 minutes on the first side, 3 minutes on the other. Medium to medium well, 5 minutes on one side, 5 minutes on the other.

So here is our menu for tonight: (Serves 4)

Steak with Sauce Bordelaise
Roasted Rosemary Potatoes
Buttered Green Peas
Fresh Strawberries with Sugar

Steak with Sauce Bordelaise
4 Steaks of your choice, 1” thick
4 Tbs of unsalted Butter
3 Tbs finely sliced Shalots
3 Tbs finely chopped Italian Parsley
1 to 1 ½ Tbs Dijon Mustard
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, shalots, 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
Salt

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.

I prefer not to turn the potatoes so that one side will be nice and crunchy. I also do not have a convection oven, so please adjust your cooking time accordingly.

Buttered Green Peas
1 16 oz frozen Baby Peas
4 Tbs Butter

Cook the peas according to the package. Drain the water.  Add butter and salt and mix well. Serve hot.

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