beefsteak smothered in onionsfilet braise aux ognons beef
Benny Torry
Ingredients
- Beefsteak (cut into thick slices)
- Onions (finely sliced, preferably sweet or white)
- Olive oil
- Salt
- Black pepper
- Garlic cloves (optional, minced for flavor)
- Thyme (dried or fresh sprigs, for aroma and taste)
- Red wine (for deglazing the pan)
- Beef broth (low-sodium for better control over sodium levels)
- Brown sugar (a touch of sweetness to balance flavors)
- Fresh parsley (chopped, for garnish)
- Butter (optional, for added richness)
- Beef fat or beef tallow (traditional but optional)
Incorporate these ingredients into your recipe to ensure a flavorful and SEO-friendly beefsteak smothered in onions.
Steps
### Beefsteak Smothered in Onions: A Classic French Dish
#### Introduction
Beefsteak smothered in onions, also known as *Filet Braise aux Ognons* in French cuisine, is a rich, savory dish that marries tender beef with caramelized onions. This classic French recipe not only highlights the natural flavors of the ingredients but also showcases the depth and complexity of French cooking techniques.
#### Ingredients
- 1 pound (450g) beefsteak, cut into thick slices
- 2 large onions, thinly sliced
- 3 tablespoons olive oil or clarified butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- Optional: 1 cup beef broth for extra richness
#### Step-by-Step Instructions
1. **Prep the Ingredients**
- Start by thinly slicing your beefsteak, making sure they are of uniform thickness so that they cook evenly.
- Peel and slice the onions into thin half-moons.
2. **Cooking the Onions**
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil or clarified butter.
- Add the sliced onions to the pan, and season with salt and pepper. Cook the onions until they are golden brown and caramelized, which should take about 45 minutes to an hour. Stir occasionally to prevent burning.
3. **Cooking the Beef**
- In a separate skillet or Dutch oven, heat the remaining tablespoon of oil over medium-high heat.
- Season the beef slices with salt, pepper, and thyme on both sides. Add the beef to the hot pan and cook for about 4-5 minutes per side until they are browned but still tender.
4. **Braising**
- Once the onions have caramelized, add the beef back into the skillet.
- If you prefer a richer flavor, you can add the optional beef broth at this stage.
- Add the bay leaf to the pan and cover it with a lid. Allow the beef to braise for about 20-30 minutes until tender.
5. **Finishing Touches**
- After braising, remove the bay leaf and taste the dish. Adjust seasoning if necessary.
- Serve your *Filet Braise aux Ognons* hot, garnished with fresh thyme or parsley.
#### Tips for a Perfect Dish
- Ensure that you use high-quality beef and onions to enhance the flavor of your dish.
- For an authentic French touch, serve the dish over mashed potatoes or polenta to soak up the rich sauce.
- To make this recipe even more SEO-friendly, consider including keywords like "beefsteak," "caramelized onions," "French cooking," and "braised beef."
#### Conclusion
This *Filet Braise aux Ognons* is not just a meal; it's an experience that combines the perfect balance of rich flavors, tender textures, and aromatic ingredients. Perfect for special occasions or when you want to treat yourself to a classic French dish.
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By following these detailed steps, you'll be able to create a delicious beefsteak smothered in onions that will impress your guests and satisfy your taste buds. Enjoy the process of cooking, and don't hesitate to experiment with additional herbs or vegetables for added complexity!