...Julia says this is just the Vegan Bifteck Sauté Bercy with Red wine instead of White...
Substitutions:
Vegan steak...whatever kind you like...
Vegan butter...we used Earth Balance...
Mastering the Art of French Cooking (pp. 294 - 295)
Tuesday, November 30, 2021
Vegan Bifteck Sauté Marchand de Vins/Vegan Bifteck Sauté a la Bordelaise
[Pan Broiled Steak with Red Wine Sauce]
...Julia says this is just the Vegan Bifteck Sauté Bercy with Red wine instead of White...
...first sauté the seitan and set aside...
...then sauté the shallots or green onions...I used green onions...
...just for a minute or so...
...then add the wine to the skillet and boil it down rapidly...
...until the liquid has reduced almost to a syrup...
...off heat, beat in the butter a spoonful at a time until it is absorbed and has thickened the sauce...
...add salt and pepper...then spread over the seitan steak...
...it smells delicious...
...we served it...you know...like a steak...with baked potato, broccoli and salad...
...it was really siimple and really good...
Substitutions:
Vegan steak...whatever kind you like...
Vegan butter...we used Earth Balance...
Mastering the Art of French Cooking (pp. 294 - 295)
...Julia says this is just the Vegan Bifteck Sauté Bercy with Red wine instead of White...
Substitutions:
Vegan steak...whatever kind you like...
Vegan butter...we used Earth Balance...
Mastering the Art of French Cooking (pp. 294 - 295)
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That does look yummy!! And simple is good sometimes! Love, K
ReplyDeleteHey K,
Delete...yeah this sauce was really good...and easy enough to make it again...haha...that can't be said for all of Julia's recipes...
Love,
T
This looks terrific! And cooking with wine makes everything so delicious!
ReplyDeleteThanks Babette,
Delete...I definitely agree with that...
~Have a lovely day!