Recipe Summary :

Difficulty : Easy

Active time : 20 min

Start to finish : 20 min

Yield : 2 servings

Ingredients :

• 2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
• 1 1/2 tablespoons butter, room temperature
• 1 12-ounce rib-eye steak
• 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup finely chopped shallots
• 1/2 teaspoon (packed) dark brown sugar
• 4 cups (lightly packed) arugula
• 2 large lemon wedges

How to cook :

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Wine suggestion:

a Rosé wine : a AOC Corsica - Bio Wine - Domaine de Torraccia - 2004 - Nielluciu / Sciaccarellu / Grenache - This dry and aromatic rose wine is a perfect choice when there is both red meat in brown sauce and raw seafood on the table, as it can go along with both extreme. It matches best with any salad and, of course, those who had the chance of discovering Corsica will enjoy it best when chilled as an aperitif with good friends on a veranda.

Bon appétit

Brice

(Recipe by The Bon Appétit Test Kitchen - photo by: Misha Gravenor)

Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 6 servings

Ingredients :

• 3 1/2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 cup thinly sliced shallot
• 3/4 lb cremini (Swiss brown) mushrooms, trimmed and halved (quartered if large)
• 3 tablespoons sour cream at room temperature
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• Accompaniment: buttered wide egg noodles

How to cook :

Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

Wine suggestion:

a Red wine : a AOC Burgundy - Domaine de Brully - 2004 - Pinot Noir - This is the model version of what Pinot Noir can produce in its cool climate birthplace of Burgundy, where it can make the world’s best old-ageing red wines. This wine is partly aged in oak barrels, and displays a mouthful of berries aromas (raspberry and cherry). Round and supple. Its light body and good acidity matches it well with beef or veal whether roasted, braised or with a brown or red wine sauce.

Bon appétit

Brice

(Recipe by epicurious.com)