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Buttery Pan Fried Biscuits

By 8 Comments

Fried biscuits using canned biscuits are one of the easiest and most lovable breakfasts you can make. Two ingredients and ready in less than 15 minutes. With a little crispy crunch on the outside, soft and fluffy inside, these old fashioned comfort food buttery breakfast biscuits will become a family favorite.

Serve them by themselves or serve with breakfast sausage patties and a drizzle of maple syrup and you’ve got one delicious breakfast. Or spice up breakfast and use them to make Biscuits and Chorizo Gravy.

A platter of pan fried biscuits with sausage patties.

What Are Fried Biscuits?

Ever since one of my long time readers, Glen, filled me in on the secret of fried biscuits, I’ve made them practically every weekend. This recipe uses refrigerated canned biscuit dough, which are separated then fried in hot butter, until puffed and golden brown. They're crisp on the outside, soft and fluffy inside, and can be served sweet or savory.

And growing up where classic American comfort food was our traditional meal focus for every meal, this recipe was right up my alley. The first time I fried canned biscuits, I scorched the outside before the centers cooked through. After several test batches in my Colorado kitchen, I learned that they cook fast and deliver crisp edges, tender middles, and the kind of nostalgic diner-style flavor that disappears fast.

What You Can Expect From This Recipe

What a great idea, and one that’s so simple! Breakfast just doesn’t get any better.

  • Convenient: A super easy ingredient, canned refrigerated biscuit dough, Pillsbury Grands, cuts down on prep time, and frying these biscuits adds irresistible texture and flavor.
  • Easy: Fried biscuits are so easy for a quick special breakfast. And so delicious that you’ll want to keep a tube of buttermilk biscuits in the refrigerator all the time.
  • Texture and Flavor: Once they’re ready to serve, they’re soft and flaky on the inside and with just a little crunch on the outside. Almost like little mini pancakes, with that buttermilk biscuit flavor that we all love.
  • Versatile: Can be served savory or sweet.
  • Shortcut Cooking: Easy, but technique matters here.

We can’t get enough of these. Simple and fun, let’s take a look.

Ingredients You’ll Need

Ingredients to make fried biscuits.
  • A few pats of butter.
  • 1 Can Pillsbury Grands Biscuits (eight biscuits). Or a can of Pillsbury Flaky Layers. (five biscuits)

Step by Step Instructions, It’s So Easy

If you’re looking for Grands biscuit recipes, this is one of the tastiest and easiest you’ll find.

Separating canned biscuits to make fried biscuits.
  1. Step 1: Open the can of Grands biscuits and separate the dough into 8 biscuits.
  2. Step 2: Then with your hands, tear each biscuit in half to make 16 thinner biscuits. They separate very easily.
Frying canned biscuits in butter.
Fried biscuits in a large fry pan.
  1. Step 3: Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits in a single layer.
  2. Step 4: Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Tips

  • Let the biscuit dough set at room temperature for about 30 minutes. The biscuits will cook more evenly than using cold dough.
  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked on both sides, remove them to a paper towel.
  • Don’t over-crowd the pan. Keep some distance between the biscuits for better browning.

How to Serve Fried Biscuits

Fried biscuits with sausage and scrambled eggs.

Savory Serving Ideas

  • Serve these fried biscuits alongside any breakfast entree.
  • No matter what you’re craving for breakfast, sausage is always a great choice. Place a patty of cooked sausage on top of one of the fried biscuits. Drizzle with some maple syrup and a side of scrambled eggs and dig in.
  • Who doesn’t love biscuit gravy. Spoon some on top of a couple of fried biscuits for an incredibly indulgent meal.
  • Send those biscuits South of the border and top with some guacamole, scrambled eggs and pico de gallo for a Southwestern Scrambled Egg Sandwich.
  • Got leftover Green Chili with Pork? Or New Mexico Style Chili Soup. Spoon either over these biscuits for a New Mexico flair.
  • Fried chicken and biscuits, classic.
  • Cut them in half and spread on some Pimento Cheese Spread.

Sweet Serving Ideas

  • While they’re still warm, sprinkle them with cinnamon and sugar. Add some New Mexico Red Chile Powder to this mixture for a sweet heat.
  • Top fried canned biscuits with more butter and a drizzle of honey. You can even add some Hatch Chile Peppers to the honey butter for a Southwestern vibe.
  • Cut in half and slather with some of my Colorado Peach Jam.

Storage And Reheating Tips

  • Leftovers: Store biscuits in a freezer bag at room temperature for three days.
  • Can You Freeze Leftover Fried Biscuits? This recipe makes 16 fried biscuits, and that’s a lot for just the two of us. Toss them in the freezer and they’ll keep for three months. Be sure to label the bag with date and contents.
  • How Do You Reheat These Biscuits? I like to reheat them in the microwave. Just 15 seconds will give you a soft warm biscuit. However, you’ll lose that crispy factor. If you have an air fryer, preheat the fryer to 375 degrees. Place biscuits on the tray and heat for about five minutes.

FAQ’s

Can You Cook Pillsbury Grands In An Air Fryer?

I’ve never used my air fryer to cook canned biscuits. As a matter of fact these are so very good and so quick to make that I doubt I’d make air fryer biscuits. But I did Google the possibility and came up with this article published by Pillsbury.

Why Are My Fried Biscuits Doughy Inside?

More than likely, the skillet and butter were too hot, so they cooked quickly on the outside without steaming the inside.

Explore More Comfort Food Breakfast Recipes

And if you’re breakfast lovers like us, don’t miss my Breakfast Category. You’ll find some great recipes, including the most popular on my site for Hatch Green Chile Quich with Bacon. A true crowd pleaser.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A plate of pan fried biscuits served with sausage patties.
Print Recipe
4.60 from 5 votes

Pan Fried Biscuits

Buttery, soft and fluffy inside, these easy golden brown fluffy fried biscuits will become a family favorite. Made with canned biscuit dough they're ready in about 15 minutes, what's not to love. Serve sweet with cinnamon sugar or savory with green chile.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 16 biscuits
Calories: 143kcal
Author: Lea Ann Brown

Equipment

  • Large Skillet

Ingredients

  • 1 Can Pillsbury Grands Biscuits 16.3 ounces, 8 Biscuits
  • 2 – 4 Tablespoons Butter

Instructions

  • Open the can of Pillsbury Grands biscuits and separate the 8 biscuits according to package instructions.
  • Then with your hands, separate each biscuit in half. You'll then have 16 thinner biscuits.
  • Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits.
  • Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Notes

Tips For Success
  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked, remove them to a paper towel.
  • Add a little more butter to the pan if needed once they’re turned to cook on the 2nd side.
If using a can of thinner biscuits, adjust cooking time for a shorter fry time.

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 306mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 132IU | Calcium: 15mg | Iron: 1mg

Pan Fried Biscuits … They’re What’s for Breakfast

How To Make Homemade Paprika Fries (Oven Steak Fries)

By 42 Comments

Seasoned beautifully with smoked paprika, garlic and onion powder, homemade Steak Fries in the oven never tasted so good. Using a double-bake method to keep them crispy is the secret to success. You’re going to love these paprika fries.

Oven fries on a metal tray with three dipping sauce.

Serve these Paprika Fries with a selection of dipping sauces such as Chipotle Mayo, Spicy Lemon Aioli and ketchup.

What Are Steak Fries?

Steak Fries are thick sliced potato wedges rather than skinny cut potatoes used to make regular French Fries. In Culinary School, we referred to them as Steak Frites, and we made them like steakhouse fries are made (in steak houses), where we double fried the wedges in a commercial deep fryer.

For this recipe, we’re skipping all that grease and making them crispy in the oven. And seasoning them with smoked paprika. I call these paprika fries.

Oven baked Steak Fries are perfect alongside Steakhouse Burgers , Grilled Chicken, or even served with to Grilled T-Bone Steaks.

This no-fuss recipe will become a family favorite. After all, French Fries are one of America’s favorite finger foods.

Baked Steak Fries come with less grease, which make them healthier. And with a crispy crunch you won’t even miss those deep fried potatoes.

Once you get those potatoes peeled, these fries are easy – peasy.

Parboil the potato wedges pat them dry, toss them in oil, season, and off to the oven they go.

And we’re not just using any paprika, smoked paprika not only adds color, but a rich layer of smoky flavor that you’re going to love.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make oven home fries.
  • Russet Potatoes
  • Olive Oil
  • Seasoning For Steak Fries: Smoked Paprika, dried parsley, onion powder, garlic powder, kosher salt, freshly ground pepper.

Ingredient Subs:

  • Oil: Substitute canola or vegetable oil.
  • Spices: Have fun and make it yours. Use a commercially purchased Cajun seasoning. Or make them true steak fries and use a steak seasoning like Montreal Steak Seasoning.
  • Salt: Substitute sea salt for Kosher salt.
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.

What Kind Of Potatoes Are Best?

  • Baked potato sized Russet Potatoes are best to make oven steak fries. Russet potatoes are high in starch, which means when they cook they’ll have a fluffier texture. In this case, they’ll be crispy on the outside and fluffier on the inside. Russets are also perfect mashed potatoes, soups and baked potatoes.
  • Waxy potatoes, like Yukon Gold and Red Potatoes are lower in starch, making them better for potato salads. They’ll hold their shape better once cooked, and they’ll be easier to slice. Even though the size might be good, stick with russet potatoes for fries.

How To Make Oven French Fries Crispy

Most of the great fries you get in restaurants are deep fried using a commercial deep fryer. And are actually twice fried. Once at a lower temp to temper the moisture level in the potato, and then fried at a higher temperature to crisp them up. Most of us don’t have a commercial deep fryer in our kitchen, nor do we probably want one, so why not take the grease out of the equation and make these paprika fries in the oven. Here are some tips:

  • Soak the potatoes. Once you have the potatoes cut into wedges, soak them in water for about 30 minutes. This will remove some of the starch and will make a crispier fry.
  • Dry The Potatoes. A very important step. Patting the potatoes dry before seasoning will remove the moisture that will cause the potatoes to “steam” as they cook rather than crisp.
  • Then oil and season. The oil is required for crisping those fries.
  • Double Bake: Bake the fries at 375 degrees for a short time to start the cooking process. Then turn the heat up to 425 to crisp them.

How To Cut Potatoes Into Wedges.

Cutting a russet potato in half to make oven fries.
How to cut a potato into wedges to make home fries.
Cutting a potato into fourths to make oven fry wedges.
Cutting a potato into eights to make potato wedges.
  • Step 1: Simply slice the potato in half long ways.
  • Step 2: Lay the potato flat, cut side down and cut them in half again.
  • Step 3: Then cut those into smaller wedges.
  • Step 4: Cut them again, into steak fry sized wedges, about ¾″ to 1″ thick.

You’ll get 6 – 8 wedges from one good sized russet potato. Don’t worry, they won’t all be exactly the same size.

How To Make Baked Steak Fries (Paprika Fries)

Parboiling potatoes for oven baked home fries.
Seasoning Oven Baked Home Fries.
  1. Step 1: Once the fries have been soaking in water, simply turn on the burner and par-boil them until slightly tender. About 6-8 minutes. A fork should be able to pierce the potato without breaking it. If the potatoes start to break apart, remove them from the heat immediately. That means they’re getting too done.
  2. Step 2: Place the potatoes on a clean kitchen towel and with another towel, pat them dry. Get them as dry as you can. Place them in a large bowl and toss them with the oil and the seasonings.
Oven home fries on a sheet pan with seasoning
  1. Step 3: Transfer the paprika fries to a sheet pan. Don’t over crowd, try to space them out. If the potatoes are crowded, they won’t crisp up as well. They need space for air to circulate. Cook the potatoes for 15 minutes at 375 degrees, then turn the heat up to 425 degrees to finish. Line the sheet pan with parchment paper or spray with non-stick cooking spray for easier clean up.

Tips For Success:

  • Don’t skip parboiling. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd the sheet pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.

Make It A Meal, What To Serve With Steak Fries

Also called steak frites, here are some more serving suggestions. My favorite steak recipe to serve with Steak Fries is this one for Grilled T-bone Steaks with Cowboy Butter. Here are some more ideas.

How To Reheat Paprika Fries

  • An air fryer works great to reheat these fries. In just a few minutes time they’ll crisp up like a charm.
  • Reheat fries in the oven on a sheet pan in a 375 degree oven for 5 – 10 minutes.
  • Using a microwave simply doesn’t work. It will only make for fries soggy.

One of my favorite way to eat left-over Steak Fries is for breakfast the next morning served with an Mexican Omelette. Yes please.

oven baked steak fries seasoned with paprika and garnished with parsley

You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the sauerkraut slathered beer brat on the other side of the plate.

I hope you give these Steak Fries a try. They’ll soon be one of your favorite side dish recipes. Potatoes simply go with everything.

More Potato Recipes You Might Like

Looking for something more exotic than ketchup to dip those fries? Take a look at this recipe for Fry Sauce.

And if you’re looking for more side recipes, check out my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven fries on a metal tray with three dipping sauce.
Print Recipe
5 from 2 votes

Homemade Oven Steak Fries (Paprika Fries)

Keeping the seasoning for steak fries simple and using this fool proof crispy method is a recipe for success.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Amerian
Servings: 4
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds potatoes peeled, cut into wedges. 2 – 3 russet potatoes.
  • 1 Tablespoon olive oil
  • 1 teaspoon hot smoked paprika
  • ¾ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • In a small bowl mix together all the spices. 
  • Peel the potatoes and cut them into wedges.
  • Place potatoes in a large sauce pan of water and let them soak for 30 minutes.
  • Slowly bring them to a boil and let them cook until about ¾ of the way done. About 6-8 minutes. A fork should easily slide into the potato, but not break it.
  • Drain the potatoes well, then place them on a very clean kitchen towel. Using another towel, pat as dry as you can get them.
  • Toss potato wedges in olive oil. Add spices, toss gently to coat.
  • Arrange, in one layer, on a baking sheet that's been sprayed with a non-stick cooking spray or lined with parchment paper. Bake at 375 for 15 minutes. Using a spatula, turn the potatoes. Then raise temperature to 425 degrees for the remaining 15 minutes. Or until potatoes are golden and crisped. Watch them close so they don't burn.

Notes

Tips:
  • Parboil potatoes before roasting. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd The pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.
  • What kind of potato should I use for oven steak fries? Nothing too waxy. Stick with Yukon Gold or Russet.
Note:
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Steak Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.
This recipe is adapted from Louisa’s blog Living Lou. 

Nutrition

Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

Oven Steak Fries …They’re What’s for a Side Dish.

Velvety Saffron Cream Sauce

By 33 Comments

Saffron cream sauce is one of those very special treats. Rich, savory, elegant and wonderful. It’s an easy recipe to make and brings to your table an upscale restaurant quality meal. Let’s take a look.

Saffron cream sauce served with shrimp and asparagus.

For a sauce recipe that comes with so many culinary credentials, it’s best virtues are that’s it’s easy to make and that the end result a rich beautiful cream sauce that will leave you feeling like a chef.

No so endearing is the fact that adding Saffron to any recipe can be expensive.

This saffron sauce and my recipe for Red Pepper Coulis, are my favorite ways to jazz up seafood.

What is Saffron?

Saffron comes from the flower of a species of crocus plant. The small amount of saffron harvested from one single plant coupled with the fact that it must be harvested manually leads to saffron’s high price tag. Threads are collected from the flower and dried and added to soups and sauces to add color and flavor. Saffron flavor has been described as sweet, floral and earthy flavor. Saffron is the most expensive spice in the world.

Why Saffron … Flavor, Color And Cost

  • Cost: I can’t tell you how many times I’ve been standing on the spice aisle with a bottle of saffron in my hand wondering if the cost really justified the flavor. Justifying the cost is a decision I’ll leave up to you, but those delicate little strands of saffron do seem magical.
  • Flavor: Will saffron really add that much of a flavor difference to my recipe? Saffron adds a floral, honeyed, earthy flavor to any mild flavored dish. Not to mention a vivid golden hue. The color and a nuance of flavor is hard to describe.
  • Cost: You can expect to pay about $10 per gram. So why is it so pricey? It’s an incredibly labor-intensive crop to harvest. Each saffron flower only produces three threads, so it can take thousands of flowers to produce one ounce of threads. Those threads are also very delicate, so must be harvested by hand, in early morning hours to avoid damage from the sun.

To make this saffron cream sauce for seafood, we’ll only be using a pinch. Combined with cream the end result is a rich, savory, elegant experience. Dragging each shrimp and each bite of asparagus through the sauce is a delightful experience.

Table of contents

Ingredients You’ll Need

Ingredients to make saffron cream sauce.
  • Heavy Whipping Cream
  • Chicken Broth
  • Butter
  • Saffron
  • White Pepper: Try White Pepper for this recipe. Not only does the color blend for a more attractive end result. White Pepper has a unique flavor, it’s spicy and sometimes referred to as grassy. It’s commonly used in French cuisine.

Ingredient Substitutions

  • Broth: Substitute vegetable broth in place of Chicken broth.
  • Pepper: If you don’t have white pepper, use black pepper.
  • Shallot: Sweet onion is a good substitute for shallot.

Step By Step Instructions, It’s Easy

Sauteeing shallots in butter to make saffron cream sauce.
Adding cream and saffron to saucepan to make saffron cream sauce.
  1. Step 1: In a medium saucepan, melt butter over medium heat. Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
  2. Step 2: Add the heavy cream, chicken stock and undrained bloomed saffron, and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes. Strain sauce, using a fine sieve and serve.

FAQ’s

Can I Use Half and Half To Save On Fat Calories?

This is simply not the time to worry about fat calories. The high ratio of milk fat in heavy whipping cream is needed for a thick and luxurious sauce. Half and Half and worse yet, milk, simply won’t accomplish that. And if cooked at a high heat, both products will separate and ruin the recipe. Stick with heavy cream.

What Is Saffron Most Commonly Used For?

Saffron is most commonly known as being used in seafood dishes such as Paella and Bouillabaisse.

How Do I Store This Sauce?

Transfer cooled sauce to an airtight container and store in the refrigerator for 3 – 4 days. I’m not a fan of freezing cream sauces, as it seems the texture is compromised.

How Do I Reheat This Sauce?

Avoid reheating any cream sauce in the microwave. It will cause the sauce to separate or become oily. A small sauce pan works best. Place it in a small saucepan over low heat and slowly bring to a simmer. Be careful with it, no need to boil it to a roiling boil, it could compromise the creamy texture.

Tips

  • Bloom the saffron threads before cooking, doing so will extract its trademark flavor and color into the sauce.
  • Don’t skip straining the sauce through a sieve before serving. We did this for every sauce we made in Culinary School. Even if there weren’t any particles like cooked shallots. It simply makes any sauce creamier and silkier.
  • Poach the shrimp in ale or beer. Simply using beer rather than water adds a nice flavor zing.

Ways To Use This Sauce

I chose to place cooked shrimp and asparagus in a shallow bowl that contained a ladle of the sauce. Here’s some more ideas.

  • Drizzle saffron cream sauce over seared scallops and steamed broccoli.
  • Saffron sauce is such a delicate elegant piece of work, I simply don’t think serving it over grilled chicken would be it’s best moment. Perhaps chicken breast cutlets that have been pounded thin, lightly sauteed in a neutral oil and seasoned with a little garlic, salt and pepper. Let the sauce be the hero here.
  • Saffron Sauce for Pasta: Toss this sauce with the pasta shape of your choice. Pappardelle would be a good choice here. Then garnish with chopped fresh parsley and some grated Parmesan Cheese.
  • Drizzle the sauce over the ravioli of your choice. Cheese ravioli or even Lobster ravioli would work well. Again, grated parmesan cheese would be great on top.
  • Saffron sauce for Fish: A drizzle would be delightful over oven baked Halibut.

What To Serve It With

No matter how you use this sauce, make it a meal and served it with a simple tossed salad dressed with Homemade Blue Cheese Dressing or a lighter vinaigrette like this Red Wine Vinegar Dressing.

This is a thin sauce. If using saffron cream sauce for pasta, make a cornstarch slurry to thicken the sauce. Towards the end of cooking, remove 2 tablespoons of the sauce, and mix it with two tablespoons of cornstarch. Use a fork to combine into a paste and add back to the sauce. Bubble until sauce has thickened. A thicker sauce will be better for a creamy pasta dish.

Recipe for Saffron Cream Sauce

We savored every special bite if this shrimp in Saffron Cream Sauce. Talk about the perfect date night meal. You may want to consider this one for Valentine’s Day.

I hope you give this recipe a try.

More Sauce Recipes To Add To Your Repertoire

And if you’re looking for more Shrimp recipes, don’t miss my Seafood Category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Spicy and Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Seafood saffron cream sauce served with shrimp and asparagus.
Print Recipe
4.34 from 3 votes

Saffron Cream Sauce

The cream sauce is simmered and reduced using chicken broth and saffron. Rich, savory and elegant and wonderful. Dragging each bite through the silky cream leads to a delightful pairing of flavors.
Prep Time14 minutes
Cook Time20 minutes
Total Time34 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • Pinch of saffron threads
  • 1 Tablespoon unsalted butter
  • 1 large shallot peeled and fine chopped
  • 1 Cup heavy cream
  • 1 Cup Chicken Broth
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon White pepper
  • 2 tablespoons cornstarch Only if you want a thicker sauce

Instructions

  • Soak the threads of saffron in 1 tablespoon of water for 10 minutes. This is called blooming and will add extract it's signature flavor and color into the water.
  • In a medium saucepan, melt the butter over medium heat. Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
  • Add the heavy cream, chicken stock and undrained bloomed saffron, and bring just to a boil. Lower heat and simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes.
  • Strain the sauce through a fine sieve into a small saucepan and season with the salt and white pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
  • Spoon the saffron sauce into shallow bowls, top with cooked asparagus and poached shrimp and serve.
  • If you want a thicker saffron cream sauce to use for pasta, mix three tablespoons of the sauce and two tablespoons cornstarch. Mix well and return to sauce at the end of cooking. Bubble until the sauce thickens.

Notes

Can I Use Half and Half To Save On Fat Calories This is simply not the time to worry about fat calories. The milk fat in heavy whipping cream is needed for a thick and luxurious sauce. Half and Half and worse yet, milk, simply won’t accomplish the that. And if cooked at a high heat, they both will separate and ruin the recipe.
Note: This is a thin sauce. If using saffron cream sauce for pasta, make a cornstarch slurry to thicken the sauce. Towards the end of cooking, remove 3 tablespoons of the sauce, and mix it with two tablespoons of cornstarch. Use a fork to combine and add back to the sauce. Bubble until sauce has thickened. A thicker sauce will be better for a creamy pasta dish.
Presentation tip: Use your fingers to lightly sprinkle on some sweet paprika for a little design and color.
Uses:
  • Drizzle saffron cream sauce over seared scallops and steamed broccoli.
  • Toss this sauce with the pasta shape of your choice. Pappardelle would be a good choice here. Then garnish with chopped fresh parsley and some grated Parmesan Cheese.
  • Drizzle the sauce over the ravioli of your choice. Cheese ravioli or even Lobster ravioli would work well. Again, grated parmesan cheese would be great on top.

Nutrition

Calories: 472kcal | Carbohydrates: 6g | Protein: 5g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 761mg | Potassium: 178mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 1927IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.4mg

Saffron Cream Sauce …It’s what’s for a Special Seafood Dinner.

Beef Tournedos Steak with Red Wine Mushroom Sauce

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Beef Tournedos Steak dressed to the nines in a luscious red wine mushroom sauce. A true date night, special occasion meal that’s surprisingly easy to make.

And if you're looking for more special beef dinner recipes, don't miss this recipe for Slow Cooker Beef Tips with Gravy. Luscious … rich …. easy.

Beef tournados with red wine mushroom sauce served with mashed potatoes and green beans

Table of contents

What are Beef Tournedos?

A beef tenderloin is a primal cut which is narrow at one end and thick at this other. Filet Mignons are the three of four steaks that come from the middle section of the tenderloin. A tournedos of beef steak is a smaller steak filet cut from the narrow end of this beef tenderloin. Since that end of the tenderloin is narrower, tournedos steaks are usually cut thicker.

Tournedos vs. Filet Mignon … Is tournedos filet mignon? Technically yes. Just from a different slice of the primal.

I have prepared beef tournedos steak many times, and when I’m selecting steaks, I study all the pieces of steak labeled as Filet Mignon. I choose the narrower, taller steaks rather than the wider flatter steaks, the tournedos.

Pan Seared Filet Mignon

For this recipe, pan seared filet mignon is briefly browned over medium high heat to accomplish what we call Maillard Reaction. Maillard Reaction is the golden brown crust created by heat, which changes the color and creates flavor. Think about a piece of toast just out of the toaster, a perfect example of Maillard Reaction.

Removing the seared steaks from the pan, we’ll then make an easy red wine mushroom sauce.

The Red Wine Mushroom Sauce

To make the red wine sauce, this recipe calls for Veal demi-glace. It’s an amazing thick rich dark sauce with a thick syrupy texture. Made by using a brown stock, such a beef or veal, combined with espagnole sauce. It can be a project to make at home.

Find a specialty store in your area to purchase a good quality pre-made demi-glace. There are several selections of demi-glace available for purchase on Amazon, such as More Than Gourmet French Veal Demi-glace. If you’d like to make your own using beef stock, I like this article and short-cut recipe from The Spruce Eats.

Combined with red wine, shallots and mushrooms, it’s a luscious sauce that’s perfect for steak.

Let’s get started.

Ingredinets to make beef tournados with mushroom red wine sauce.
  • Beef Tenderloin Filet Mignon Steaks
  • Mushrooms: White Button or Baby Bella.
  • Shallot
  • Red Wine: A robust red wine such as Merlot or Cabernet Sauvignon.
  • Demi-Glace: Preferably veal.
  • Butter
  • Steak Seasoning: Your favorite blend, Montreal Steak Seasoning works well here.
  • Fresh Thyme

Tip: Study the selection of Filet Mignon steaks. Choose two that are narrower and taller than wider and flatter. These are most likely cut from the narrower end of the tenderloin, and are tournedos steak.

Ingredient Substitutions

  • Shallot: Use thin sliced green onions in place of shallots.
  • Thyme: Substitute dried thyme for fresh.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Step by Step Instructions, It’s Easy

This recipe moves along pretty quickly, so prepare side dishes before starting and keep them warm.

Pan searing filet mignon steaks in butter.
Frying sliced mushrooms and shallots.
  • Step 1: Season steaks with the steak seasoning to taste. Heat a heavy pan over medium high heat. Swirl butter and/or oil in hot pan until butter is melted or oil is shimmering. Place tournedos in the pan to quickly brown on each side. Remove the pan seared filet mignon to a plate and set aside.
  • Step 2: Add the minced shallots and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for ten minutes.
Cooking sliced mushrooms and shallots in red wine sauce.
Cooking filet mignon steaks in red wine mushroom sauce.
  • Step 3: Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
  • Step 4: Add filet tournedos of beef back to pan, simmering to heat through and finish steaks to desired level. Turn steaks a couple of times for even cooking and maximum flavor. And use a spoon to add some of the sauce over the steaks as they cook.

Tips For Success

  • Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.
  • Don’t forget to rest the steaks. They will continue to cook while they rest. Resting steaks will help to evenly distribute juices yielding a perfect bite every time.

Steak Internal Temperature Doneness Guide

  • Rare: 125 – 130 degrees
  • Medium Rare: 130 – 140
  • Medium: 140 – 150
  • Medium Well: 150 – 160
  • Well: Over 160 degrees

Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.

What Is The Best Skillet Pan Seared Steak?

A cast iron skillet is always a good choice to sear and cook meats. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared filet mignon.

More Steak Recipes You Might Like

And if you’re looking for more beef recipes, don’s miss Beef Categroy, you’ll find lots of great recipes including the most popular on my site for Crock Pot Cola BBQ Brisket.

And if you’re looking for saucy beef comfort food recipes, you’ll be interested in this one for Slow Cooker Beef Tips with Gravy.

This recipe is adapted from a recipe for our local specialty and meat market, Tony’s Market.

Beef Tournedos steak with red wine reduction sauce.
Print Recipe
5 from 1 vote

Beef Tournedos in Red Wine Mushroom Sauce

Beef Tournedos Steak dressed to the nines in a luscious red wine mushroom sauce. A true date night, special occasion meal that's surprisingly easy to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Beef
Cuisine: French
Servings: 2
Calories: 246kcal
Author: Lea Ann Brown

Ingredients

  • 2 3-4 ounce Filet Mignon Steaks
  • 2 teaspoons Steak Seasoning Montreal Steak Seasoning Works Well here
  • 2 Tablespoons Butter or neutral oil, such as Canola
  • 1 large Shallot peeled and minced
  • 8 ounces Button Mushrooms or Baby Bella, sliced.
  • 1 Cup Red wine Merlot or Cabernet Sauvignon
  • 2-3 sprigs Fresh Thyme or ⅛ teaspoon dried thyme
  • 1 Cup Prepared Veal Demi-glace

Instructions

  • Season steaks with the steak seasoning.to taste. Heat a heavy pan over medium high heat. Swirl butter and/or oil in hot pan until butter is melted or oil is shimmering. Place tournedos in the pan to quickly brown on each side. Remove the pan seared filet mignon steaks to a plate and set aside.
  • Add the minced shallots and cook for two minutes. Add mushrooms and sauté for 1 -2 minutes more. Add wine and fresh thyme. Bring to a simmer, slowly reducing wine by half. Stir in demi-glace and simmer for 10 minutes.
  • Add filet tournedos back to pan, simmering to heat through and finish steaks to desired level. Turn steaks a couple of times for even cooking. Turn steaks a couple of times for even cooking and maximum flavor. And use a spoon to spoon some of the sauce over the steaks as they cook.
  • Remove the steaks to a cutting board, tent with foil and let rest for about 5 minutes.
  • Serve on warmed plates and spoon some of the mushroom wine sauce over each steak. Serve with mashed potatoes or noodles. A green vegetable such as asparagus or green beans are a nice side.

Notes

If you can’t find veal demi-glace, here is a good substitution:
  • 2 Cups beef broth
  • 1 Tablespoon Butter
  • 1 teaspoon cornstarch dissolved in 3 Tablespoons water
  • ⅛ teaspoon Sherry
Tip: Prepare all your side dishes before starting this recipe and keep warm. Preheat oven to 150 degrees – place 2 serving plates in oven. Warm plates will be more welcoming to side dishes and the steak.
Steak Internal Temperature Doneness Guide:
  • Rare: 125 – 130 degrees,
  • Medium Rare: 130 – 140,
  • Medium: 140 – 150,
  • Medium Well: 150 – 160,
  • Well: Over 160 degrees
  • Use a digital read instant meat thermometer. Insert thermometer halfway through the center of the steak to determine internal temperature.

Nutrition

Calories: 246kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

Beef Tournedos Steak with Red Wine Mushroom Sauce … It’s What’s for Dinner

Hearts of Palm Salad With Avocado

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This Hearts of Palm Salad may just be the most perfect side salad. Butter leaf lettuce provides stunning color, pecans add a buttery nutty crunch, and avocado chimes in for a creamy texture.

Hearts of Palm Salad with avocado red onion served on a wide white bowl.

What You Can Expect From This Recipe

As I write this, there is a foot of snow on the ground and Winter has us in her cold steely jaws. Hearts of Palm Salad to the rescue.

Using delicate lime green butter lettuce, you’ll find this salad stunning in presentation and hearts of palm add somewhat of a gourmet feel.

Soft creamy avocado adds a lovely texture.

Add a crunch of toasted pecans and red onion, a delicate dressing of lemon and olive oil makes this a very healthy salad with a fresh vibe.

Do to it’s color and outstanding fresh flavor, this salad is my absolutely go-to recipe to serve with a grilled steak.

I hope you give this Hearts of Palm Salad recipe a try. It’s irresistibly fresh and delicious and It’s amazing how a simple can from the vegetable aisle can transform a salad into a tropical side dish.

What Are Hearts of Palm?

Just as the name would suggest hearts of palm are the inner part, or heart of the stem of the Cabbage Palm Tree. They have a delicate and tropical flavor. And if you don’t have a cabbage palm in your front yard, you can easily grab a can at the supermarket and enjoy this delicacy any time.

This salad comes together very easily. Served with your favorite protein, like this Oven Roasted Orange Salmon and you’ve got a very healthy, easy and impressive restaurant feel meal.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make hearts of palm salad.
  • Butter Lettuce
  • Hearts of Palm
  • Avocado
  • Red Onion
  • Fresh Garlic
  • Pecans
  • Olive oil
  • Lemon

Ingredient Substitutions

  • Lettuce: Choose a tender and colorful lettuce variety. Bibb lettuce or a Spring mix would work well here.
  • Onion: Sweet onion is a good substitute for red onion.
  • Pecans: You can substitute walnuts for pecans.

How to Make Hearts of Palm Salad, It’s Easy

Toasting almonds on a sheet pan.
Spreading garlic on the sides of a wooden salad bowl.
  1. Step 1: Toast the pecans. Preheat oven to 350 degrees. Place the pecans on a sheet pan. Bake for about 5 minutes to toast. Watch them closely so they don’t burn.
  2. Step 2: Place crushed garlic into a wooden salad bowl and rub it onto the sides and bottom. Add the olive oil to the bowl.
Hearts of palm salad in a wooden salad bowl.
  1. Step 3: Place the salad greens, onion, hearts of palm and cubed avocado in the salad bowl. Add the lemon juice, salt and pepper and toss until everything is well coated with the oil and lemon juice.
Where Can You Buy Hearts of Palm?

Most large grocery stores carry can or jars of hearts of palm. You’ll find them on the aisle with the olives and pickles. You can purchase them whole or sliced.

What Do Hearts of Palm Taste Like?

They carry a very mild flavor similar to white asparagus or artichoke hearts.

Can I Make This Salad Ahead?

Once the salad is dressed with an acid, in this case lemon juice, the juice will start to break down the salad, causing the lettuce to wilt and become soggy. This recipe is better made just before serving.

What To Serve With Hearts of Palm Salad

This salad is such a fresh and light side salad, it will pair best with a fresh lean entree. Try serving it with Scallops with Roasted Red Pepper Coulis, or Chicken Thighs in Lemon Cream Sauce. Or try it with a lean grill steak entree like Grilled Flank Steak.

More Salad Recipes You Might Like

And if you’re salad fans like us, don’t miss my post on how to make the best Accompaniment Salad. A step by step guide on how to make the best tossed salad ever.

And check out my Salads and Dressings Category. You’ll find lots of great recipes including the most popular on my site for Creamy Chunky Blue Cheese Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hearts of palm salad with avocado.
Print Recipe
5 from 1 vote

Hearts of Palm Salad with Avocado

Hearts of Palm salad with avocado and butter lettuce and sided with your favorite protein makes for an easy weeknight dinner.
Prep Time10 minutes
Total Time10 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 239kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup Pecans chopped and toasted
  • 1 clove garlic fine chopped or pressed through a garlic pressw
  • 3 tablespoons olive oil
  • 5 ounces butterhead lettuce leaves torn
  • 1 avocado halved, pitted, peeled, and cubed
  • ¼ small red onion thinly sliced
  • 14 ounces Hearts of palm drained and thinly sliced on the bias
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground black pepper

Instructions

  • Toast the pecans. Preheat oven to 350 degrees. Place the pecans on a sheet pan. Bake for about 5 minutes to toast. Watch them closely so they don't burn.
  • Place crushed garlic into a wooden salad bowl and rub it onto the sides and bottom. Add the olive oil to the bowl.
  • Place the salad greens, onion, hearts of palm and cubed avocado in the salad bowl. Add the lemon juice, salt and pepper and toss until everything is well coated with the oil and lemon juice.

Notes

Can I Make This Ahead? Once the salad is dressed with an acid, in this case lemon juice, the juice will start to break down the salad, causing the lettuce to wilt and become soggy. This recipe is better made just before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 498mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1247IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg

Hearts of Palm Salad with Avocado …It’s what’s for a Salad.