Parisienne Steaks

Name: Parisienne Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 club steaks ("1 inch" thick); 1 1/2 cups of parisienne potatoes (small new); 4 small new carrots, cut in 1 " lengths; 10 small cherry tomatoes; 1 head broccoli; 3 tablespoons margarine; 1/8 teaspoon salt; 1/8 teaspoon pepper, from the mill

Submitted by Scandigirl

"This is a nice every day steak recipe, and very easy to make. This is again a recipe from my European recipe books that I rely on often."

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Ready In:: 40mins
Ingredients:: 8
Serves:: 4

ingredients

4 club steaks ("1 inch" thick)
1 ¹⁄₂ cups of parisienne potatoes (small new)
4 small new carrots, cut in 1 " lengths
10 small cherry tomatoes
1 head broccoli
3 tablespoons margarine
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper, from the mill

directions

Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones.
Blanch the potatoes in salted boiling water for 6 to 7 minutes.
Drain and set aside.
Blanch the carrots in salted boiling water for 6 minutes and set them aside.
Melt 2 Tbsp.
of margarine in a large frying pan until it starts to foam.
Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat.
After the steaks have been seared 3 minutes on each side, season them with salt and pepper.
Turn the steaks over every 3 minutes during the cooking process.
Transfer the medium rare steaks to a service platter.
If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done.
While the steaks are cooking, steam your broccoli 6 minutes.
Arrange the broccoli on the service platter.
Heat the remaining margarine in the frying pan.
Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat.
Add the vegetables to the service platter and serve.

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RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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