BéARNAISE STEAKS WITH MUSHROOMS
Treat your family to a French dinner with this grilled beef and mushroom dish - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
- In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
- Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
- To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.
Nutrition Facts : Calories 210, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
TOASTED GARLIC PANKO BREADCRUMBS
Because they're little, light, and fluffy, these crumbs are the perfect topper for delicate salads.
Provided by Molly Baz
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
- Transfer to a plate and let cool. Discard garlic.
- Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.
PANKO/ALMOND CRUSTED STEAK W/BERNAISE AND MUSHROOM SAUCE
I was watching diners,drive-in and dives and Guy Fieri visited North Pole Alaska, and one of the diners feature this recipe it looked very good so, I'm posting it so I don't lose it. I have already made this and it was easy and tasty. Recipe called for fillet mignon I used petite sirloin steaks about 1 1/2 inch thick. I also used Knorr bernaise sauce mix and brown gravy mix, mushrooms of your choice I used baby bella because I like the flavor.
Provided by Brenda Marby
Categories Meat
Time 40m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 12
Steps:
- make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
- add brown gravy and au jus ,simmer to reduce
- add cream sherry and ignite set aside.
- mix panko crumbs and chopped almonds.
- season each steak with salt and pepper and garlic powder on both sides.
- grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
- remove from heat dredge steaks in flour
- dip in buttermilk and then in panko and almond mixture.
- fry on all sides in remaining butter and olive oil.
- plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.
Nutrition Facts : Calories 1272.5, Fat 80.8, SaturatedFat 30, Cholesterol 180.1, Sodium 992.1, Carbohydrate 77.1, Fiber 6.2, Sugar 9.4, Protein 52.9
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
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