Best Couple Of Minute Steaks And Potato Ragout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK AU POIVRE WITH ROASTED POTATOES



Steak au Poivre with Roasted Potatoes image

When you're the daughter of an Iron Chef, you don't grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she's searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. "I was like, what the heck is that?" Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. "Since I started my first year of middle school, I've been going to different grocery stores in the afternoon to check out all the ingredients," she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. "I'm learning from the best," Ava says.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons black peppercorns
16 to 20 baby red-skinned potatoes, quartered
2 tablespoons extra-virgin olive oil
Kosher salt
2 rib-eye steaks (about 14 ounces each)
1 tablespoon unsalted butter
5 shallots, minced
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock
Flaky sea salt (such as Maldon)

Steps:

  • Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
  • Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
  • Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
  • Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
  • Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
  • Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

CUBE STEAK AND POTATO RAGOUT



Cube Steak and Potato Ragout image

This is a recipe worth the steps!

Provided by Sara Andrea

Categories     Steaks and Chops

Number Of Ingredients 14

6 cube steaks
4 Tbsp worcestershire sauce
3 baking potatoes
2 tsp thyme
2 tsp rosemary
1 yellow onion
2 tsp garlic, minced
3/4 c dry white wine
1 c chicken broth
1 pt cherry tomatoes
1 Tbsp parsley
2 Tbsp unsalted butter
1 tsp pepper
cooking spray

Steps:

  • 1. Season steaks with pepper and worcestershire sauce. Let sit.
  • 2. Scrub potatoes and cut up into small cubes. Slice tomatoes in half. Chop onion. Chop herbs. Combine broth and wine in small bowl.
  • 3. Preheat skillet. Coat with cooking spray. Add potatoes and cook 2 minutes, then shake pan. Add 1/2 cup broth/wine mixture. Heat 2 minutes more with lid on. Add thyme, rosemary, onion, and garlic. Cook 3 minutes. Add rest of wine/broth mixture. Simmer 6 minutes.
  • 4. Use a new skillet, heat, and coat with cooking spray. Add the steaks and sear 2-3 minutes on each side.
  • 5. Add tomatoes and parsley to potatoes. Stir and heat one minute. Turn off heat and add cold butter. Stir until melted.

COUPLE-OF-MINUTE STEAKS AND POTATO RAGOUT



Couple-Of-Minute Steaks and Potato Ragout image

Found this in the Rachel Ray 365: No Repeats. Sounds good. Love how she makes whole meals in her recipes in this book. Season the meat with Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.

Provided by enestvmel

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 minute steaks or 4 cube steaks
3 tablespoons Worcestershire sauce
freshly cracked black pepper
4 tablespoons extra virgin olive oil
2 medium baking potatoes, scrubbed clean and cut into 1/4 in. dice
coarse salt
4 sprigs fresh thyme, leaves removed, chopped
1 sprig fresh rosemary, leaves removed, chopped
1 small yellow onion, finely chopped
3 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock or 1 cup broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat leaf parsley, chopped
2 tablespoons cold unsalted butter

Steps:

  • Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more.
  • Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.
  • While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.

ROSEMARY STEAK AND POTATOES (ON THE STOVE)



Rosemary Steak and Potatoes (on the Stove) image

Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 30m

Number Of Ingredients 8

2 tablespoons vegetable or light olive oil
2 New York strip, strip loin or ribeye steaks (1" thick)
1 teaspoon steak spice (or more to taste)
1 pound baby potatoes (halved)
1 1/2 teaspoons fresh rosemary (chopped)
2 cloves garlic (minced)
salt and pepper to taste
1 tablespoon butter

Steps:

  • Remove steaks from the fridge at least 30 minutes before cooking.
  • Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
  • While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
  • Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
  • Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
  • Remove from the skillet and place on a plate, loosely tented with foil.
  • While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
  • Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.

Nutrition Facts : Calories 407 kcal, Carbohydrate 21 g, Protein 25 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 116 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #easy     #meat     #presentation     #served-hot     #3-steps-or-less

Related Topics