L'entrecote Lyonnaise

we had this dish in Lyon.  it was delicious.

2 steaks
5 oz veal stock
1/2 cup white wine
3 tablespoons butter 
1 chopped onion
1  clove of chopped garlic
1 tbsp dijon mustard 
2 tbsp parsley
3 tbsp cream
salt and pepper to taste

• In a frying pan  melt the butter.
• Saute onion and garlic then add rest of ingredients except cream
• Mix with wire whisk. Simmer 15 minutes.
• then mix in the cream

Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
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Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtne

Lyonnaise sauce is one of the classic French sauces that should be a part of every cook's repertoire. Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © cel

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet