I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 551/524 (from Julie's count)...but really 629

Tuesday, June 11, 2024

Vegan Bifteck Sauté Béarnaise

[Vegan Pan-broiled Steak with Béarnaise Sauce] ...this was a super quick dinner...prepared while we were repainting the kitchen so sorry for the glaring light of the spotlight as all our kitchen lights were removed...
...sauté the vegan steak...we're using a pretty basic beef flavored seitan...
...then deglaze the pan with some vegan stock...or Julia says you can use a dry white wine or vermouth if you want...
...then boil that down to just a few tablespoons...
...make your vegan béarnaise sauce...and add the reduced stock back to it a few droplets at a time...
...it will colour it slightly brownish...
...then just pour it over your vegan bifteck...Julia says to serve with sautéed potatoes and watercress...but it's definitely a mashed potatoes and peas sort of meal for me...as it reminds me of Mom's cube steak meal when we were little...
...so that's what we had with it...
...it's definitely a delicious comforting home-y meal...

Substitutions:
...for the vegan bifteck we used the seitan from the VEGAN BIFTECK SAUTÉ AU BEURRE
Vegan beef stock - we used Washingtons Brown
almond milk for the béarnaise

Recipe here: Mastering the Art of French Cooking p. 295

1 comment:

  1. That does remind me of Mom's meal from "back in the day". Love, K

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