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recipes 2002 10 steaks with bordelaise
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For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
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You can also try this recipe with chives, dill, oregano, or parsley.
3.6
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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
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This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
3.5
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A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.
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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
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(4.88)
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You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.
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The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
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The very best steakhouse is your house.
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Our readers requested recipes to get from their favorite restaurants, so we printed some of them in our February issue.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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3.5
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Why baste your steak with fish sauce? It’s called umami.
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2.5
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