Charolais Steak with Tomatoes and Onions

I went to the market today, and the butcher gave me a Charolais steak to try.  Shocked and grateful, I stuttered out my thanks, went home and immediately cooked it in butter, adding sauteed onions and tomatoes as a sauce and shared it with Jade.  Scrumptious!   Breakfast of champions !  Free!

Interestingly, the French Charolais cow is quite popular in the United States as a cross breeder with Angus and Hereford cattle.   In addition, the offspring of Brahman and Charolais cattle are a recognized breed called Chambray, says Wikipedia.   I didn’t know any of that, although I have been purchasing, almost exclusively, Charolais beef for it’s flavor and tenderness.

I’ve never seen Charolais/Chambray on the menu in American restaurants, usually just Angus. Have any of you?

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , . Bookmark the permalink.

22 Responses to Charolais Steak with Tomatoes and Onions

  1. Is Charolais meat cheaper than Angus right?

  2. Great photo, this looks delicious !

  3. Most breeds aren’t identified on the menu here in the US. Beyond Angus, Waygu, and Hereford – breeds with really good marketing campaigns – the rest is just ‘steak’. (Unless you know the guy who raised it, of course! I have an uncle in Arkansas who raises Charolais….Mmmm, tasty!)

  4. ambrosiana says:

    I love steak with sauteed onions and tomatoes….so delicious!!!

  5. Delicious simple lunch – don’t forget that Parthenaise beef is the premier beef in France at the moment.

  6. ceciliag says:

    perfect, quite the best way to eat a really good steak.. c

  7. We’re going to have to find that uncle! We’ve never had this cut of beef and apparently it’s in our backyard, or somewhere in our state! I love that you immediately cooked it in butter. Sounds fabulous.

    • I forgot you were in Arkansas! Ask around about a white cow, origin France, that is usually interbred with our American cows. Of course, I cooked it in butter! Thank you 🙂

  8. I don;t know what any of those cuts are :(. I’m still only a wee young foodie 😛

  9. Meredith says:

    My mother works for a large business in the agricultural sector… and says that the only thing angus beef has over other beef is great marketing 😉 I’ve often wondered why charloais or limousin beef wasn’t marketed in the same way. Maybe we will see more of that in the future! 🙂

  10. ....RaeDi says:

    Another great photo, and the food looks delicious! ….RaeDi

  11. Pingback: Celi Diet – Colourful food: Eat Pretty | thekitchensgarden

  12. Pingback: Stage 10: Mâcon > Bellegarde-sur-Valserine | Les Vaches du Tour

Leave a Reply