French Bistro Steak on Garlic Croutes and Potato Frites
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 163.9084 |
| Energy (kCal) | 2696.4299 |
| Carbohydrates (g) | 326.4872 |
| Total fats (g) | 82.0186 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Potato Frites:. | 2. Preheat oven to 400 degrees. | 3. In bowl, toss potatoes with oil, thyme, salt and pepper. | 4. Arrange on foil-lined rimmed baking sheet. | 5. Bake, turning once, for 40 minutes or until tender inside and crisp outside. | 6. While potatoes cook, start the Bistro Steak. | 7. Bistro Steak On Garlic Croutes:. | 8. Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden. | 9. Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed. | 10. Roll edges in peppercorns to coat. | 11. In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm. | 12. Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat. | 13. Stir in red pepper, shallot, butter and any juices accumulated on plate. | 14. Cut steaks in half; place on croûtes. | 15. Pour sauce over top. | 16. Serve with Potato Frites. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| vienna bread | 4 | slices | 1512.32 | 288.4528 | 59.77 | 13.4552 | |
| garlic clove | 1 | halved | - | - | - | - | |
| olive oil | 4 | teaspoons | 159.12 | 0.0 | 0.0 | 18.0 | |
| rib eye | 16 | ounces | 675.4667 | 0.0 | 95.9707 | 29.784000000000002 | |
| green peppercorn | 2 | tablespoons | cracked cracked | - | - | - | - |
| red wine | 1/4 | cup | - | - | - | - | |
| beef stock | 1/4 | cup | 42.84 | 4.6683 | 1.5813 | 2.0223 | |
| red pepper | 1/4 | cup | diced sweet | 15.0 | 3.3038 | 0.7012 | 0.165 |
| shallot | 1 | diced diced | 115.2 | 26.88 | 4.0 | 0.16 | |
| butter | 2 | teaspoons | 57.0 | 2.6189999999999998 | 1.781 | 4.8 | |
| potato | 4 | peeled cut | - | - | - | - | |
| vegetable oil | 1 | tablespoon | 117.23200000000001 | 0.0 | 0.0 | 13.6 | |
| thyme | 1 | teaspoon | dried | 0.8079999999999999 | 0.1956 | 0.0445 | 0.0134 |
| salt | 1/4 | teaspoon | - | - | - | - | |
| pepper | 1/4 | teaspoon | 1.4432 | 0.3677 | 0.0597 | 0.0187 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.