| 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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