| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Flank steak |
| 2 |
tb |
Margarine |
| 2 |
tb |
Minced shallots |
| 3/4 |
c |
Red wine |
| 1 1/2 |
c |
Beef gravy; (you can used canned) |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Minced parsley |
|
|
Salt & cayenne pepper to taste |
| 3/4 |
c |
Sliced mushrooms; (saute them before adding in a little margarine or oil) |
INSTRUCTIONS
BORDELAISE SAUCE
This particular cut of beef is often considered the least choice cut
because so often it is poorly prepared. It is a treat if properly cooked:
preheat broiler. Place roast on a greased broiler rack. Broil within 2
inches of heat - the hotter the better - about 5 minutes on each side. This
will be a rare roast. If cooked medium or well it becomes extremely tough.
Carve in thin slices against the grain.
Serve with a Bordelaise sauce:
Melt 2 tbs. margarine in pot. (when your guest isn't present add 2 tbs.
minced shallots - and cook until transparent - but it won't kill the sauce
to leave them out). Add red wine and simmer until reduced by half. Add beef
gravy (you can used canned), lemon juice, minced parsley, Salt & cayenne
pepper to taste, and sliced mushrooms (saute them before adding in a little
margarine or oil)
I think you guest will be quite impressed!
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
04, 1998, converted by MM_Buster v2.0l.
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