Wednesday, 12 November 2008

Whisk Wednesdays - Entrecote Lyonnaise

Steak, Lyonnaise style.
Which apparently means with a lot of onions.
Today in Whisk Wednesdays, we turn to page 156 in Le Cordon Bleu at Home. Another steak - hubby is certainly not complaining!

This dish consisted of two parts. The potatoes, with onions, and the steak, with onions. The potatoes are boiled first, then sauteed in butter and oil until crispy and golden. Meanwhile, the thinly sliced onions are sauteed in butter and oil in a separate pan. The two golden, buttery (seasoned) veggies are tossed together and put somewhere warm to wait.

The steak is seasoned and fried in butter and oil.(Seeing a pattern here? Well this part of the course is about frying) They are put somewhere warm and thinly sliced onions are added to their vacated pan. A knob of butter and the onions are cooked down until soft and golden. Veal stock, white wine and red wine vinegar are added. This is cooked down until all liquids have evaporated. More butter is added - why not! What you have left are the most savoury onions you have ever had in your life! I want to put them on everything. They would be good for paninis, gourmet pizzas, quiche.... I could go on....

Whisk Wednesdays is an at-home culinary learning community following Le Cordon Bleu at Home and organized by Whisk: a food blog. Check out Whisk for instructions on the dish, the blogroll and to find out how you can play along.
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