| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
(1/2 stick) butter |
| 1 |
c |
Chopped leek-white and pale green parts; only |
| 4 |
ts |
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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