Wednesday, March 2, 2011

Steak French Style


Hello there! I've been hibernating the winter months, as usual. Time to fire up the grills and smokers again. Spring time is here and Sterno is really really hungry!!

Today I bought this nice 2kg/4lbs Argentinian beef tenderloin. Decided to make Filet Mignon steaks with some French style condiments.

Ready to cut the steaks.




I cut two nice steaks from the middle of the tenderloin.



For potatoes I made Gratin Dauphinois. Each layer is seasoned with salt and pepper. Ready to add the cream, lots of cream!



Got this lovely cheese which begs to be grated on top of the gratin.



Tomate Provencale is another nice side dish with a good steak. Fresh basil, salt and pepper on tomatoes.




Add a mix of breadcrumbs, parmigiano reggiano, garlic, parsley and melted butter for the crust.




Potatoes are ready! Smells lovely!




We need a sauce. Decided to go with Sauce Bordelaise, a lovely French red wine sauce.  Sauteed the shallots. Add and reduce a cup or two of red wine. Add demi-glace. Finish with a knob of butter.



Time to ignite the charcoal.  Gotta obey the house rules - a beer is required once the charcoal is lit!




Sear all sides of the meat.



Move to indirect heat under the lid for just a few minutes.  Looks ready.



Putting it all together. Bon App├ętit!



That was incredible, had to lick the plate!  Might have to do some more French cooking soon...

Cheers,
Sterno

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