I am really enjoying Ina Garten's newest cookbook, "Foolproof" . She is an awesome cook and this so delicious. It is a real winner and will be in my favorite recipes from now on! I did not type her recipe verbatim as I like to describe things in my own way! So hear it goes...
Score the top of the steak
diagonally in a large crisscross pattern.
This allows the marinate to penetrate into the meat.
In a large measuring cup,
whisk together the wine, olive oil, mustard, 1 teaspoon of salt, and 1/2
teaspoon pepper. Stir in shallots and garlic.
Place steak in a large
Ziploc bag (or place in a glass container and cover with plastic wrap) and pour the marinate over the steak. Scatter dried tarragon over the top. Close the bag and squish marinate over
all of the steak. Place in
refrigerator for at least 2 hours or over night.
Take steak out of the
fridge 1/2 hour prior to grilling.
Heat the grill to about 400 degrees. Remove the steak from the bag and discard the remaining
marinate. Grill the steak about 5
minutes on each side for medium-rare.
My grill cooked hotter and I ended up with medium-well. It just depends on the thickness.
Place egg yolks, lemon
juice, salt, pepper and cayenne pepper in the jar of a blender and process on
low for 15 seconds. Melt the
butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the
blender. With the blender on low,
slowly add the hot butter to the egg and lemon mixture and blend for 30
seconds. Add tarragon and mix for
another 15 seconds. Use
immediately. P.S. Bearnaise sauce is Hollandaise sauce with tarragon added!
What can I say?
The Recipes:
Dijon Mustard Marinated Flank Steak
with
Homemade Béarnaise Sauce
Inspired by Ina Garten’s new cookbook
“Foolproof” Recipes you can trust
1 flank steak (2 pounds)
tenderized (ask your butcher to do this)
1/3 cup dry white wine
(like Pinot Grigio)
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly
ground black pepper
1/3 cup chopped shallots
(2 shallots)
1 tablespoon minced garlic
(3 cloves)
1 tablespoon dried
tarragon (or 2 tablespoon chopped fresh tarragon)
Score the top of the steak
diagonally in a large crisscross pattern.
This allows the marinate to penetrate into the meat.
In a large measuring cup,
whisk together the wine, olive oil, mustard, 1 teaspoon of salt, and 1/2
teaspoon pepper. Stir in shallots and garlic.
Place steak in a large
Ziploc bag and pour the marinate over the steak. Scatter dried tarragon over the top. Close the bag and squish marinate over
all of the steak. Place in
refrigerator for at least 2 hours or over night.
Take steak out of the
fridge ½ hour prior to grilling.
Heat the grill to about 400 degrees. Remove the steak from the bag and discard the remaining
marinate. Grill the steak about 5
minutes on each side for medium-rare.
My grill cooked hotter and I ended up with medium-well. It just depends on the thickness.
Béarnaise Sauce:
2 extra-large egg yolks,
at room temperature (used 3 large egg yolks)
1 tablespoon freshly
squeezed lemon juice
¾ teaspoon kosher salt
¼ teaspoon of freshly
ground pepper
pinch of cayenne pepper
6 tablespoons (3/4 stick)
unsalted butter
1 teaspoon dried tarragon
Place egg yolks, lemon
juice, salt, pepper and cayenne pepper in the jar of a blender and process on
low for 15 seconds. Melt the
butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the
blender. With the blender on low,
slowly add the hot butter to the egg and lemon mixture and blend for 30
seconds. Add tarragon and mix for
another 15 seconds. Use
immediately.
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