Ingredients with Measurements:
- 4 beef sirloin steaks (6 oz each)
- 1 head of garlic
- 1 tablespoon olive oil
- Salt and pepper
- 4 slices of white bread
- 2 tablespoons butter
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Meat thermometer
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and place on a baking sheet. Roast for 30-40 minutes or until the garlic is soft and golden brown.
3. While the garlic is roasting, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the steaks. Cook for 3-4 minutes per side or until desired doneness is reached. Use a meat thermometer to check the internal temperature (145°F for medium-rare, 160°F for medium, 170°F for well-done).
4. Remove the steaks from the skillet and let them rest for 5 minutes.
5. In the same skillet, melt the butter over medium heat. Add the beef broth and Worcestershire sauce and bring to a simmer.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet and whisk until the sauce thickens.
7. To assemble the Beef Manhattan, place a slice of bread on a plate. Top with a steak and spoon the sauce over the steak. Squeeze the roasted garlic cloves out of their skins and spread them on top of the steak. Garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature for steak: 145°F for medium-rare, 160°F for medium, 170°F for well-done
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 22g
Carbohydrates: 18g
Protein: 42g
Sodium: 980mg
Sugar: 2g
Substitutions for ingredients:
- Beef sirloin steaks can be substituted with other cuts of beef, such as ribeye or filet mignon.
- White bread can be substituted with other types of bread, such as sourdough or rye.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add sautéed mushrooms to the sauce for extra flavor.
- Use roasted red peppers instead of roasted garlic for a different twist.
- Substitute the beef broth with chicken or vegetable broth for a lighter sauce.
Tips and tricks:
- Let the steaks rest before slicing to ensure they stay juicy.
- Use a meat thermometer to check the internal temperature of the steaks.
- Make the roasted garlic ahead of time to save time.
Storage instructions:
Leftover Beef Manhattan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Beef Manhattan in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Beef Manhattan on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Fresh parsley or chopped chives can be used as a garnish.
Pairings:
Pair the Beef Manhattan with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad would all pair well with the Beef Manhattan.
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired thickness is reached.
- If the steaks are not cooked to your liking, adjust the cooking time accordingly.
Food safety advice:
- Always use a meat thermometer to ensure the steaks are cooked to a safe internal temperature.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
The Beef Manhattan is a classic American dish that originated in New York City in the early 1900s. It is a variation of the Beef Wellington, which is a British dish made with beef, mushrooms, and pastry.
Flavor profiles:
The Beef Manhattan is a savory and hearty dish with rich flavors from the beef, roasted garlic, and Worcestershire sauce.
Serving suggestions:
Serve the Beef Manhattan with a side of mashed potatoes or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A