Tag Archives: Steak

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Bistro Style Dinner

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There are many different versions of this French bistro classic. The cream sauce on the steak offers a perfect balance to the heat of the pepper. I have found that the zucchini and tomato bake will work as a wonderful side dish for both meat and poultry. Pair this meal with your favorite glass of red wine, and enjoy a nice home cooked meal without the bistro prices. Bon Appetit!

 

Pepper Steaks

Ingredients:

  • 2 tbsp Black Peppercorns
  • 2 fillets about 8 ounces each
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp red wine
  • 2/3 cup heavy cream
  • 1 garlic clove, minced or grated

 

Instructions:

  • Preheat the broiler.
  • Place the black peppercorns into a Ziploc bag, and crush them with a rolling pin.
  • Press the pepper into the meat on both sides.
  • Melt the butter and olive oil together in a large frying pan over medium-high heat.
  • Add the meat, and cook for 3-4 minutes on each side, then transfer the steaks to a cookie sheet, and place under the broiler for 2-3 minutes. When done transfer to plates and cover to keep warm.
  • Pour in the wine to deglaze the pan. Allow it to boil until it is reduced by half, scraping the brown bits off of the pan.
  • Add the cream and garlic, and simmer for about 4 minutes.
  • Stir the sauce, and then pour over the steaks.

 

Zucchini and Tomato Bake

Ingredients:

  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 large white onion, sliced
  • 3 -4 Tomatoes, sliced
  • 1 garlic clove, minced or grated
  • 3 -4 Zucchini, sliced
  • 1 tsp dried thyme
  • 2 tbsp grated Parmesan Cheese
  • Kosher salt and Freshly ground pepper to taste

 

Instructions:

  • Preheat your oven to 350 Degrees F. Add the oil to a saucepan over medium heat, and cook the garlic and onion for 15-20 minutes, until they are soft and golden in color.
  • Spread them over the base of a 12 inch shallow baking dish.
  • Meanwhile, slice your tomatoes and zucchini about ½” thick. If your tomatoes are large you can also cut them in half.
  • Arrange the zucchini and tomatoes into rows over the onion in your baking dish.
  • Sprinkle salt, pepper, thyme, and cheese over the top.
  • Drizzle with olive oil, and bake for about 25 minutes or until the vegetables are tender.
  • Serve warm.