| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
2bl |
1 |
servings |
INGREDIENTS
| 60 |
g |
Butter |
| 1 |
bn |
Green shallots; (spring onions) |
|
|
; (white shanks |
|
|
; only), chopped |
| 375 |
g |
Large dark mushroom flats; (if not available |
|
|
; use mushroom cups), |
|
|
; sliced |
| 2 |
tb |
Plain flour |
| 2 |
|
1/2 cups milk; (approx), up to 2 |
| 1 |
|
Pieces scotch fillet; rump or fillet |
|
|
; steak, up to 6 |
|
|
Salt and freshly milled pepper |
|
|
Tiny pinch of cayenne pepper; (optional) |
| 1 |
bn |
Chives |
INSTRUCTIONS
Heat butter in a large frying pan until melted. Add the shallots and
mushrooms and toss quickly over a high heat to coat with butter, cover and
cook a few minutes more to soften the mushrooms (this saves using too much
butter). Remove lid, sprinkle over the flour and stir through well. Add 2
cups of the milk and stir constantly until the sauce boils and thickens.
Turn off the heat and grill, pan-fry or barbecue the steak and prepare a
salad or vegetable accompaniment. When almost ready to serve, reheat the
sauce, season to taste with salt, pepper and cayenne. Thin with more milk
if necessary. Add chopped chives at the last minute then spoon over the hot
cooked meat.
Note: This sauce is also delicious served on hot buttered toast for
breakfast. Adjust consistency if necessary.
Converted by MC_Buster.
Per serving: 581 Calories (kcal); 57g Total Fat; (86% calories from fat);
9g Protein; 12g Carbohydrate; 165mg Cholesterol; 615mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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