How to make a steak supper in under 20 minutes?
We’re not sure if it’s the time of day or the type of steak that will get you there, but if you’re looking to make some dinner that’s as easy as a few quick tweaks, then this post is for you.
And because steak is a slow-cooked, lean meat, the dish requires you to be quick.
There’s no need to cook your meat too quickly to allow for the natural fat burners to kick in and make it all the way through, so we’re not talking about slow-roasting the steak here.
This is a dinner that will require a minimum of 20 minutes of prep and a minimum time of two hours for the finished product.
We’re using this simple recipe for a steak and, in this case, we’re going with beef tenderloin.
It’s a cut of tenderloins that are a bit longer than standard ribeyes, but it’s still a good deal on tenderloined meat.
If you’ve never cooked tenderloINs, the best thing to do is to go to a butcher or an online butcher and get a cut that’s around five inches wide.
It will be a great cut to make with the sauce.
For the sauce, we used a can of red wine.
You can also use a few tablespoons of brown sugar to make it sweet.
I’m not going to go into detail about the sauce here, but this is a great place to start if you have questions about cooking tenderloINS.
It really is an easy dish to make and it’ll keep for about an hour and a half, so you can make a great meal for the next family gathering.
If your steak isn’t tenderloING, you can use a cut or two of extra lean steak, but you’ll still want to get rid of the bones and skin, so the sauce should be thicker.
If the sauce is too thick, you’ll need to add more liquid or fat to make up for it.
We use half a teaspoon of red pepper flakes in the sauce and we use half of a teaspoon each of sugar and vinegar to add flavor.
The steak will still taste great with the steak tenderloining, but the flavor will be gone and the sauce will be thinner.
It’ll still be delicious, but not as tender as a ribeye steak.
To make the sauce even more flavorful, you will want to add in some minced garlic to give it some color and flavor.
I prefer to use minced garlic because it gives a nice flavor to the sauce without overpowering it.
I also like to season my sauce with salt and pepper to make the dish even more tasty.
For this steak, I like to use a combination of beef broth, beef stock, and beef stock broth, but feel free to use any broth you like.
To cook the steak, add the beef to a large pot of salted water and bring it to a boil.
When the water is boiling, add in the tenderloini and cook for a few minutes.
When it’s done, transfer the tender loINs to a bowl, drain the water, and set aside.
Heat up a large skillet over medium-high heat and add the onion and garlic to the pot.
Cook for about 2 minutes on each side.
Add in the beef broth and cook until the beef is tender, about 10 to 15 minutes.
Add the stock, the garlic, and the cooked beef to the skillet and cook a few more minutes.
Season with salt to taste.
When everything is done, add to the tender meat, along with the diced onions, the sliced carrots, and a splash of white wine.
Turn the heat down to low and cover the pot and let it simmer for about 30 minutes.
The sauce will start to thicken a little and will taste a bit like sauteed onions and garlic.
When you’re ready to serve the meal, turn the heat up to high and simmer for another 30 minutes or until the sauce starts to thaw.
Taste and season with salt.
Serve with a side of roasted potatoes and a sprinkling of parsley to taste, or a drizzle of olive oil.
Recipe Notes Recipe adapted from Simple Eats Cookbook, by Susan Weinstock, Copyright © 2017 by Susan and The Easy Eats.
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