Loading

Onglet de Boeuf, Sauce Piquant (Sauted Skirt Steak with Caper Sauce) Recipe

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 slices white bread, crusts removed
  • 4 skirt steaks, 6-8 ounces each
  • Salt
  • Freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1/2 cup chopped shallots
  • 1 cup hearty red wine
  • 1 cup low-salt veal or beef stock
  • 3 tablespoons butter
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons capers, chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
Directions
Make the crotes: In a large frying pan, heat the butter and olive oil until it stops sizzling and fry the sliced bread on each side, over medium heat, until golden. Remove to a plate and wipe the pan clean.

Season the steaks liberally with salt and pepper. Heat half the remaining butter and olive oil in the frying pan over high heat until it stops sizzling, then add two of the steaks. Cook about 2 minutes on each side, or longer for well-done meat.

Remove and keep warm. Add the rest of the butter and olive oil and repeat for the other two steaks.

Add the chopped shallots to the frying pan and cook one minute. Pour in the wine and cook over very high heat until reduced to nearly a glaze, 3 minutes. Pour in the stock and reduce again to about 3/4 cup. Off the heat, stir in the butter, Worcestershire sauce, capers, mustard and parsley. Taste for seasoning.

Place a crote on each of four plates. Lay a steak on each crote, then spoon over the sauce. Serve immediately.

Serves 4.

Similar Recipes
Ham Steak Linguine with Cream Sauce
egg yolks
dry linguine
(6 ounces) sliced fresh mushrooms
(3 ounces) grated Parmesan cheese
finely chopped leftover Cook's® Bone
Ham Steak with Peach Picante Sauce
fresh peaches
Cook's® Bone
of ground black pepper
five
chopped fresh cilantro
Mediterranean Steak  Pasta with Tomato-Olive Sauce
fettuccine
chopped fresh parsley
dried oregano leaves
(26 ounces) pasta sauce with olives
finely shredded Italian cheese blend
Loading

Onglet de Boeuf, Sauce Piquant (Sauted Skirt Steak with Caper Sauce) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com