Craving Parisian Perfection in 30 Minutes? This French Meat Recipe Is Your Answer!
Forget reservations and stuffy bistros! Tonight, you’re bringing the magic of a Michelin-star feast right to your own kitchen. Meet the recipe that’s shaking up weeknight dinners: juicy rib eye steak, smothered in a creamy Dijon gravy, all ready in just 30 minutes.
Picture this: tender bites of beef, sizzling in olive oil, their aroma mingling with caramelized onions and earthy mushrooms. Then, a velvety sauce, swirling with the tangy kiss of Dijon mustard and the richness of sour cream. It’s a symphony of flavors that will have you singing “ooh la la” with every bite.
But wait, there’s more! This culinary masterpiece isn’t reserved for seasoned chefs. This recipe is so easy, even a kitchen novice can channel their inner French gourmand. With simple steps and everyday ingredients, you’ll be plating up restaurant-worthy goodness before you can say “bon appétit.”
So ditch the takeout menus and get ready to impress. Put on your favorite Edith Piaf, uncork a bottle of red, and let this French dream on a plate transport you to Paris, even if it’s just for one delicious night. Trust me, your taste buds (and loved ones) will thank you for it.
Ready to unleash your inner chef? Scroll down for the full recipe, and prepare to be amazed!
How to Make This Famous French Meat Recipe in 30 Minutes
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Ingredients:
- 2 tbsp olive oil
- 700g (1.5lb) boneless rib eye steak
- Salt and black pepper
- 3 tbsp butter
- 1 large onion, thinly sliced
- 300g (10oz) mushrooms, sliced
- 2 tbsp flour
- 2 cups (500ml) beef broth
- 3 tbsp sour cream
- 1 tbsp Dijon mustard
- Chopped chives (optional)
- 300g pasta of your choice
Instructions:
Prepare the steak: Using a kitchen mallet, gently pound the steak flat. Cut the steak into strips, then halve the longer strips and remove any excess fat. Season generously with salt and black pepper.
Brown the steak: Heat half the olive oil in a large pan over high heat. Sprinkle half the steak in the pan and spread quickly with tongs. Let the steak cook untouched for 30 seconds, then flip and cook for another 30 seconds until browned. Transfer the browned steak to a plate and repeat with the remaining steak.
Sauté the aromatics: Reduce the heat to medium and add the butter to the pan. Add the onions and cook for 2-3 minutes, until softened. Add the mushrooms and cook for 5-7 minutes, until golden brown.
Make the sauce: Add the flour to the pan and stir-fry for 1 minute. Slowly whisk in half of the beef broth, then the remaining broth. Stir in the sour cream, Dijon mustard, and season with salt and pepper. Bring the sauce to a simmer and cook over low heat for 3-5 minutes, until slightly thickened.
Finish the dish: Return the browned steak to the pan with the sauce. Simmer for 1 minute, then remove from heat.
Serve: While the steak simmers, cook the pasta according to package instructions. Drain the pasta and serve topped with the steak and sauce. Garnish with chopped chives (optional).
WATCH VIDEO INSTRUCTION FOR THE PERFECT RESULT
Tips:
- For a richer flavor, use bone-in rib eye steak.
- You can substitute other cuts of beef, such as sirloin or flank steak, but adjust the cooking time as needed.
- Serve this dish with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and easy French-inspired meal!
