| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | T | 1/2 stick butter |
| 1 | c | Chopped leek-white and pale |
| green parts only | ||
| 4 | t | Minced garlic |
| 4 | c | Sliced mixed fresh wild |
| mushrooms Oyster | ||
| stemmed | ||
| portobello & stemmed | ||
| shiitake | ||
| 2/3 | c | Dry marsala |
| 2/3 | c | Beef stock or canned broth |
| 4 | Beef tenderlion steaks, 8oz | |
| each | ||
| Olive oil |
INSTRUCTIONS
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes. Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer skillet. Remove from heat. Gradually whisk in remaining 2 tablespoons butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve. Recipe by: Restaurant Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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