| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 4 | Fillets tenderloin steak | |
| 2 | tb | Balsamic vinegar |
| 4 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1 | c | Chianti (or other red wine) |
| 3 | tb | Oregano leaves |
| 1 | tb | Rosemary |
| 1/2 | ts | Ground pepper |
| Salt to taste | ||
| 1 | tb | Butter |
INSTRUCTIONS
Trim beef and place in flat container. Mix together the remaing ingredients to create a marinade, and pour over the meat. Leave at room temperature for about 1 hour, turning every 15 minutes ( or keep refrigerated overnight). Preheat the broiler, place the steaks on a broiler pan and broil to the desired doneness. In the meantime, pour the marinade into a medium-hot skillet and bring the liquid to a boil. Add the butter and continue to boil, stirring frequently, until it reduces to a light sauce. Remove the steaks to a serving platter, and spoon the sauce over and serve. Posted to EAT-L Digest 01 Sep 96 From: "Anita M. Cousar" <Aaliyah618@AOL.COM> Date: Mon, 2 Sep 1996 18:16:16 -0400
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