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

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, beef steak with 2 varieties of sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Beef Steak With 2 Varieties of Sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Beef Steak With 2 Varieties of Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first 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. Prepare 1 packages Maitake mushrooms
  3. Take 1 Eggplant
  4. Make ready 1/2 Japanese leek
  5. Take 1/4 each Red and Yellow Pepper
  6. Make ready 2 clove Garlic
  7. Get 1 Fresh parsley
  8. Prepare 1 Olive oil
  9. Take 1 Salt
  10. Take 1 Pepper

Choose a sauce that also compliments your sides. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified. 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.

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!

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. 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. Following the same cooking method, onion, garlic and sliced mushrooms are fried in butter (again, in the same pan used to cook the steak) before a splash of brandy, Worcestershire sauce and Dijon mustard are added.

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