| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | sm | Beef Top Loin Steaks |
| 1 | tb | Butter |
| 1/2 | lb | Mushrooms, Sliced |
| 1 | tb | Butter |
| 3 | tb | Onion, Chopped |
| 2 | tb | All-Purpose Flour |
| 1 1/2 | c | Half and Half |
| 1 | ts | Soy Sauce |
| 1 | ts | Onion, Grated |
| Salt | ||
| Pepper | ||
| 1 | Sliced Red Bell Pepper | |
| 1 | Sliced Green Bell Pepper |
INSTRUCTIONS
THE SAUCE Trim the steaks of excess fat and allow to sit at room temperature for 2 to 3 hours. Prepare the mushroom sauce. Saute the sliced mushrooms in butter for a few minutes in a heavy saucepan until they just start to brown. Add the chopped onions and saute until they are golden and transparent. Sprinkle with flour and stir to blend well. Add the half and half a little at a time while stirring. Simmer until thick and creamy. Add the soy sauce, grated onion and salt and pepper to taste. Brown some butter in a skillet. Add the steaks. Brown slightly on both sides. Reduce heat, cover and simmer for a few minutes in their own juices. Add the mushroom sauce to the skillet. Let the steaks simmer in the sauce until they are tender and done to your liking. Remove the membranes and seeds from the bell peppers and slice vertically into thin strips. Use as a garnish on the steaks. Serve while hot. Joel Ehrlich on rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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