| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Main dish, Beef, French |
8 |
Servings |
INGREDIENTS
| 1 |
|
Cl Garlic ;pressed |
| 2 |
tb |
Margarine |
| 2 |
|
Rib-eye steaks |
| 1 |
ds |
Black pepper |
| 1 |
tb |
Parsley ; chopped |
| 1 |
tb |
Chives |
| 1 |
ts |
Sauce. |
| 1 |
tb |
Salt |
INSTRUCTIONS
HEAT GARLIC IN BUTTER IN LRG.SKILLET.ADD STEAKS,BROWN QUICKLY ON BOTH
SIDES.REMOVE TO HEATED SERVING PLATTER, SPRINKLE WITH SALT AND PEPPER.STIR
PARSLEY,CHIVES,AND WORCESTERSHIRE SAUCE INTO PAN DRIPPINGS TO HEAT
THROUGH,POUR OVER STEAKS.
MARY IN L.C.LA. MARY NUGENT (KPJN29B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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