Minute steaks are a wonder in the kitchen. Easy and inexpensive, they can be prepared in a number of ways: as part of a stir fry dish, in a curry with spices, or with a tasty Dijon and lemon sauce. The technique begins with searing the beef at a high temperature to lock in the juices, then braising in stock at a low temperature. The result is melt in your mouth steak with a delicious sauce perfect for dipping bread into. This recipe is a crowd pleaser and perfect for entertaining. You can vary the sauce by adding capers, or peas and mushrooms, these all complement the beef very well.

A few tips on searing beef:

  • The beef filets must be patted dry, otherwise they will steam instead of sear.
  • Make sure pan is hot before adding the fat.
  • Wait till fat is very hot before adding beef to the pan. When the oil appears to be separating, it is hot enough. This will help lock in the juices.
  • Steaks are ready to be turned when they release easily from the pan. If not releasing, they have not yet browned sufficiently. Only turn once.Minute steaks by Bake Bellissima

Minute steaks with Dijon sauce

Author: Bake Bellissima
Serves 8-9

Ingredients

  • 9 minute steaks
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup all purpose flour
  • 2 tablespoons steak spice mix
  • 1/4 cup vegetable oil
  • 1/2 yellow onion, minced
  • 2-3 cups chicken stock
  • 2-3 tablespoons Dijon mustard (or to taste)
  • 1/2 lemon
  • 2 tablespoons Italian parsley, for garnish

Instructions

  1. Pat the minute steaks dry and season with salt, pepper, and garlic powder on both sides.
  2. Heat a large pan over medium-high heat.
  3. Mix 1 cup all purpose flour with steak spice in a large bowl, and coat the minute steaks with this mixture. Shake off excess flour.
  4. Add the vegetable oil to the pan and heat.
  5. When the oil is very hot, and appears to be separating, you can cook the minute steaks, in 2 batches. Cook about 3 minutes per side, or until the meat has browned and releases easily from the pan.
  6. When the steaks have been browned, add onion to the pan and fry for 1-2 minutes.
  7. Deglaze the pan with a bit of the chicken stock, making sure to scrape the caramelized beef stuck to the pan.
  8. Add the minute steaks back to the pan and enough chicken stock to cover.
  9. Incorporate 2-3 tablespoons Dijon mustard to the sauce and bring to a boil.
  10. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours, checking that there is enough liquid about every half hour.
  11. Add juice of half a lemon to the sauce. Garnish with minced parsley.

 

Get our top 10 most-loved recipes and weekly menu

โ€œMy family has loved each and every recipe weโ€™ve made from Bonjour Cuisine. Try one, and you wonโ€™t be disappointed!โ€

—Jennifer Greene

More Testimonials

Instagram

  • This delicious marinated tomato recipe was adapted from Ludovic Lefebvre of Petit Trois restaurants in LA. It really takes tomatoes to a whole new level and is my new go to. It has unexpected ingredients that seem to work magic on the flavors. Try this marinade, you will not regret it, with burrata or goat cheese, hard boiled eggs, or even on avocado toast. Enjoy!  6 ripe tomatoes or approx 5-6 cups sliced cherry tomatoes
1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
Instructions

Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
Season with salt and pepper before serving.  #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
  • This dish is the perfect weeknight dinner the whole family will love. The secret to this wonderful salmon teriyaki recipe is tossing the salmon filets in cornstarch before cooking. It helps build a crust that the deliciously spicy sauce can really stick to. 
Ingredients

5 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
2 tablespoons honey
1 lb. skinless salmon cut into filets
1 1/2 teaspoon kosher salt divided, plus more
3 tablespoons cornstarch
2 tablespoons vegetable oil
3 scallions very thinly sliced on a diagonal
1 tsp. toasted sesame seeds
Instructions

In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2โ€“3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds. #salmondinner, #salmonteriyaki, #kosherrecipes, #kosherfoodie, #easyrecipes, #30minutemeals
  • With a fridge full of leftovers, including white rice, some smoked meat and various veggies, I thought that a stir fry is a delicious way to combine all these separate elements, and use up some of those leftovers. I followed Sam Siftonโ€™s technique from the New York Times and it always works like a charm. 
The ingredients and quantities below are only meant to be a guide, and donโ€™t need to be followed exactly. Itโ€™s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice.  Ingredients:  1-2 tbsp vegetable oil
2 cup Smoked meat, shredded or cubed (or other cooked protein)
2 cloves garlic, minced
1 tbsp ginger, minced
1 small onion, finely diced
1 carrot, finely diced
1/2 red pepper, minced
1 cup broccoli florets, cooked
1 cup kale, finely chopped
2 eggs, lightly beaten with a fork
3 cups white rice
1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Donโ€™t worry if you donโ€™t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sautรฉ until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. 
Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • ๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ, ๐›๐ž๐ญ๐ญ๐ž๐ซ ๐ญ๐ก๐š๐ง ๐ญ๐š๐ค๐ž๐จ๐ฎ๐ญ! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics๐Ÿ“ธ

๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐‘๐ž๐œ๐ข๐ฉ๐ž: 
2-3 tablespoons ๐ฏ๐ž๐ ๐ž๐ญ๐š๐›๐ฅ๐ž ๐จ๐ข๐ฅ
2 lbs ๐ฆ๐จ๐œ๐ค-๐œ๐ซ๐š๐›
1 small yellow ๐—ผ๐—ป๐—ถ๐—ผ๐—ป, minced
1 clove ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ, minced
๐˜€๐—ฎ๐—น๐˜ and ๐—ฝ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ to taste
2 tablespoons ๐—ฟ๐—ฒ๐—ฑ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ฎ๐˜€๐˜๐—ฒ, ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐—ฏ๐—ผ๐˜‚๐—ด๐—ต๐˜ ๐—ผ๐—ฟ ๐—ต๐—ผ๐—บ๐—ฒ๐—บ๐—ฎ๐—ฑ๐—ฒ*
2 teaspoons ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ผ๐˜„๐—ฑ๐—ฒ๐—ฟ
1/2 teaspoon ๐—ฐ๐˜‚๐—บ๐—ถ๐—ป
1 can ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ป๐˜‚๐˜ ๐—บ๐—ถ๐—น๐—ธ
1 ๐—น๐—ถ๐—บ๐—ฒ, cut into wedges
1/2 cup fresh ๐—ฐ๐—ถ๐—น๐—ฎ๐—ป๐˜๐—ฟ๐—ผ, chopped
1 tablespoon ๐˜€๐—ฐ๐—ฎ๐—น๐—น๐—ถ๐—ผ๐—ป๐˜€, optional
Cooked ๐—ฟ๐—ถ๐—ฐ๐—ฒ, for serving 
Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. 
Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. 
Add the curry paste, curry powder, and cumin to the pan. Cook until spices start to be fragrant, 30 seconds or so. Add the coconut milk and allow the sauce to simmer over medium heat. Return the mock-crab to the pan, and cook for 2 more minutes to allow flavors to combine. Serve the curry with rice and top with cilantro or minced scallions, and a good squeeze of lime. *Curry paste: use this easy recipe if you don't have this paste at home: - 3 red chilies or 2-3 teaspoons Thai chilli sauce
-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer.  #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!