Beef Steak With 2 Varieties of Sauce
Beef Steak With 2 Varieties of Sauce

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef steak with 2 varieties of sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Beef Steak With 2 Varieties of Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Beef Steak With 2 Varieties of Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

You can use whatever vegetables you have in your fridge too! Be sure to let the meat return to room temperature before you cook it. These quick, super-fresh steak sauce recipes really make those meaty flavours sing! Spread the peanut sauce over a large serving platter or divide between plates, and place the steak on top.

To get started with this particular recipe, we have to prepare a few components. You can cook beef steak with 2 varieties of sauce using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Beef Steak With 2 Varieties of Sauce:
  1. Make ready 2 steaks Beef
  2. Make ready 1 packages Maitake mushrooms
  3. Prepare 1 Eggplant
  4. Get 1/2 Japanese leek
  5. Make ready 1/4 each Red and Yellow Pepper
  6. Prepare 2 clove Garlic
  7. Prepare 1 Fresh parsley
  8. Take 1 Olive oil
  9. Make ready 1 Salt
  10. Make ready 1 Pepper

Double cream is poured in and cooked until thick, and it's usually served spooned over the meat. As classic as a sauce can be, this one needs to live up to its name. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin. Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine.

Steps to make Beef Steak With 2 Varieties of Sauce:
  1. Let the meat return to room temperature and season them with the salt and pepper. Cut off the tendon parts .
  2. Cut the leek into 5.6 cm pieces. Cut the eggplant in half lengthwise and then dice it. Cut the maitake into easy to eat pieces. Cook them on a grill or in an oven until they are golden brown, and then they are ready.
    1. Slice the garlic and finely chop the parsley. Next, gently stir fry the sliced garlic in olive oil on low heat. Add in salt and pepper to adjust the seasoning to suit your tastes. 2) Add a small amount of either black sugar syrup or honey to the balsamic vinegar and let it simmer.
  4. Add some oil and butter to a frying pan, then add the meat and cook on high heat. Once the meat is a browned, turn it over and cook on high heat to lock in the flavor. After that, lower the heat and cook it to your desired doneness. Take out the meat and slice it into pieces. Coat with the parsley and balsamic sauces, and it's ready!

Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin. Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine. It's one of the most expensive cuts of beef because the muscle doesn't get much work, and it's so tender you could cut through it with a fork. And now, the best of them all: Ribeye steak. This cut of beef is taken from the rib of the cow (of course) and is easily one of the most prized and sought-after varieties of steak out there.

So that’s going to wrap it up for this exceptional food beef steak with 2 varieties of sauce recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!