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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.
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You can also try this recipe with chives, dill, oregano, or parsley.
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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.
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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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And that we have 15 insanely good recipes you need to try right now?
Danielle Walsh
Alexia Foods
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On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
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Yeah, escargot is on the list.
Nikita Richardson
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
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Bon Appétit joins Michelin-starred chef Daniel Boulud in his kitchen at Restaurant Daniel in NYC to prepare a French classic: Steak Au Poivre. One of New York’s best chefs, Boulud rarely gets to showcase his take on home cooking in his restaurants, but today he’s teaching a masterclass on his perfect version of a relaxed Sunday lunch.
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Try this steak recipe for an easy weeknight dinner.
Get the recipe: Easy Steak With Pan Sauce
Get the recipe: Easy Steak With Pan Sauce
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This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Get the recipe: https://weightloss-tricks.today/recipe/hanger-steak-with-charred-scallion-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">