French Onion Rib Eye Steak

Notes: You can prepare the French onions up to 1 day ahead or start them
just before the steak.


1 fat-trimmed beef rib eye steak (cut 2 in. thick, 1 1/4 to 1 1/2 lb.)
1/2 teaspoon each kosher or coarse salt, cracked pepper, dried onion
flakes,
and dried garlic flakes
1 teaspoon olive oil
_French onions_
1/2 cup shredded gruyere or Swiss cheese
1/2 cup fat-skimmed beef broth

Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic
flakes evenly onto meat. Pour olive oil into an 8- to 10-inch ovenproof
nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add
steak and brown on both sides, about 4 minutes total. Supporting meat with
tongs, tip steak onto its edge and rotate to brown lightly, about 2
minutes total. As fat in pan accumulates, wipe out with paper towels.
Put pan with steak in a 400 regular or convection oven and bake until meat
is done to your taste (cut to test), 8 to 12 minutes for rare or about 25
minutes for well done. Turn oven heat to broil. Remove pan and wipe out
fat with a paper towel. Mound French onions onto meat and sprinkle with
cheese. Broil in pan about 6 inches from heat until cheese is bubbling and
beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth
around meat, stirring to release browned bits. Leave meat in pan or use a
wide spatula to transfer steak and onions to a warm rimmed platter (pour
juices around meat). To serve, cut meat and onions into 4 equal portions;
set each on a rimmed plate and spoon juices around meat. Yield: Makes 4
servings

Calories 302(51% From Fat); Fat 17g (Sat 7.4g); Protein 33g; Cholesterol
99mg; Sodium 329mg; Fiber 0.1g; Carbohydrate 0.6g Sunset



French Onions
From _Sunset_ (http://www.sunset.com/)

1 onion (1/2 lb.)
2 tablespoons butter or margarine
1 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/4 cup milk
1/2 cup fat-skimmed beef broth
1/2 cup shredded gruyere cheese
2 tablespoons grated parmesan cheese
Salt and pepper

Peel and thinly slice onion. In a 10- to 12-inch frying pan, combine
onion, butter, sugar. Stir often over medium-high heat until onion is limp
and lightly browned, 12 to 15 minutes. Add flour and mix well. Remove pan
from heat; stir in milk and beef broth. Stir over high heat until
boiling; continue stirring until liquid is almost evaporated and mixture
doesn't flow when scraped from pan bottom, 4 to 5 minutes. Remove from
heat. Add gruyere cheese and parmesan cheese; stir until melted. Season to
taste with salt and pepper. Use hot. If making up to 1 day ahead, let
cool, then cover and chill; reheat in a microwave-safe bowl in a microwave
oven at full power (100%) for about 1 minute.

Yield: Makes 1 cup

Nutrition Per Serving
Calories 162(67% From Fat); Fat 12g (Sat 7g); Protein 72g; Cholesterol
35mg;
Sodium 171mg; Fiber 0.9g; Carbohydrate 7.5g





contact

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/