Whisk Wednesdays — Brochet au beurre blanc

Our recipe this week for Whisk Wednesdays is Entrecôte Lyonnaise or Steak Lyonnaise style.

This is one of the simplest recipes we've done so far. And personally I have a hard time calling this french cooking as it seems pretty down home steak and potatoes to me! But the onions saute in butter, EVOO, stock, white white and red wine vinegar are too die for!!!!!! I ate some onions with every bite of steak and every bite of potato! And my husband, Mr. Tastebuds, loved them too!

I did read the recipe incorrectly and now understand that I was supposed to mix onions in with the potatoes and then make separate saute onions with the wine and stock for the steak. Oh well, it still was good!



Entrecote Lyonnaise
Recipe adapted from Cordon Bleu At Home

Lyonnaise Potatoes
2 lbs medium waxy potatoes (red or white), unpeeled
6 TBL butter
2 TBL vegetable oil (I use EVOO)
2 medium onions, sliced fine
Salt and Pepper

1 TBL veg. oil (I used EVOO)
3 sirloin steaks, 14 oz each
Salt and Pepper
6 TBL unsalted butter
6 medium onions, sliced fine
1/2 c. white wine
1 1/2 TBL red wine vinegar
1 c. brown stock (I used chicken stock)
1 TBL chopped parsley
1/2 bunch watercress for garnish (I used fresh parsley)


We had a gorgeous fall this year in Northern IL. My oaks were were in full color along with the maples. It was so pretty and even the weather cooperated with warm temperatures until late last week! Below is the view from my office window. Isn't it gorgeous!!




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