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French Onion Steak |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 16 August 2012 at 11:50 |
As it happens, I planned on making steak for dinner tonight. My Son & I were talking about Julia's recipe for French Onion Soup. My son suggested doing something similar but using the steak.
So basically, I'm going to cook the steak to rare, place it on a slice of good bread, cover it with some cheese and carmelized onions and then stick it under the broiler until the cheese melts. Upon serving, I'll use some beef stock reduced with perhaps some red wine & other spices & herbs, making a jus that I can drizzle on the steak.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Darko, this sounds amazing and, I am sure, it will be delicious.
Find your camera, and get some pictures. Keep some details in your mind for a pictorial, because I have a stong feeling that this one is going to be quite popular!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Here's a teaser. Steaks seasoning & onions sauteing
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Here's another. The stock & wine (Shiraz by the way) with taragon, parsley, thyme, peppercorns & garlic reducing away.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looking pretty good ~ !
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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All done;
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Well, it sure LOOKS delicious - how did it taste?
Congratulations on some real creativity there, Darko!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Well, after eating, the general consensus was that the idea is good, but the execution is flawed,
It was agreed overall that the bread shouldn't be on the bottom, it gets too soggy. Really not any different from how it would be in soup, I didn't mind it but the kids & wife didn't like it in this dish. Perhaps I'll try it next time with the steak on the bottom, then bread with the onions & cheese on top.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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OOp's. I guess I should explain better. What you're seeing in the picture is a toasted slice of bread which is topped by a striploin steak. On top of the steak is a layer of carmelized onion which is then topped by a sprinkling of Parmigiano Reggiano and Gruyere cheese.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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it does sound good for sure, darko - i think it would definitely be worth a try with the toast on top, or perhaps with the bread reduced to bread crumbs toasted in a skillet in olive oil with a few herbs and seasonings that would be found in french onion soup, then used as a topping over-all; sort of like spanish migas? that's just a guess, but it could be worth trying....
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I could wipe out a plate of that right now for breakfast!
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Go ahead...play with your food!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Man, that's making me drool! Nice job!
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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AK1,
En hora buena which signifies Congratulations. This is a great idea and thanks alot for posting the recipe and lovely pictorial. Shall definitely give this a try later this month or in October, once we are re-settled after that long August vacation. Kind regards. Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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