| Entrecôtes à Gratin |
|
This is my family's recipe. For as long as I
can remember it was one of our favorite holiday
dishes. In this recipe, the sirloin steaks
are baked with caramelized onions, mayonnaise and
cheese on top. Sides: Rice and baby peas and/or carrots Wine: Merlot or Cabernet-Sauvignon |
| Serves 8 |
 |
|
| Ingredients | Directions |
| Preheat the oven to 375F. | |
|
4 Lb. of beef sirloin cut into portion size pieces 1/2 inch thick meat tenderizing mallet 2 tsp salt 1/2 tsp pepper baking dish |
Place the steaks onto a cutting board, and beat
them with tenderizing mallet on both sides on at a time
(about 10 hits per side).
Rub the steaks with salt and pepper on both sides. Arrange on a baking dish so that the steaks do not overlap. |
|
6 yellow onions sliced 2 Tbsp butter 1 Tbsp oil 1/2 tsp salt 1 tsp sugar |
Sauté the onions in butter and oil on medium low heat
until golden brown stirring occasionally. Add salt and sugar and mix well. |
|
2 cups mozzarella cheese 2 cups mayonnaise |
Combine the cheese and mayonnaise and mix well. Spread the onions on top of the steaks (about 2 Tbsp per steak), then spoon the cheese mayonnaise mixture on top (about 1/4 cup per steak). |
| 1/4 cup water |
Splash the water between the steaks. Bake in the middle of preheated 375F oven for 30 minutes. Let stand 10 minutes before serving. |