| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless striploin steaks, each 6 oz. |
| 1/2 |
ts |
Coarsely ground black pepper |
| 2 |
ts |
Olive oil |
| 2 |
ts |
Butter |
|
|
Salt |
| 1/4 |
c |
Finely chopped shallots |
| 1 |
lg |
Clove garlic, finely chopped |
| 1/4 |
ts |
Herbes de Provence |
| 1/3 |
c |
Red wine or additional stock |
| 1/2 |
c |
Beef stock |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Remove steaks from refrigerator 30 minutes before cooking. Season with
pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter.
Increase heat to high; brown steaks about 1 minute on each side. Reduce
heat to medium; cook to desired degree of doneness. Transfer to a heated
serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute.
Stir in red wine; cook, scraping up any brown bits from bottom of pan,
until liquid has almost evaporated.
Stir in stock, mustard and parsley; season with salt and pepper to taste.
Cook, stirring, until slightly reduced. Spoon sauce over steaks. Serve
immediately. Yield: 4 servings Typed in MMFormat by
cjhartlin@email.msn.com Source: Fast & Easy Cooking Oct. 25/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Oct 25, 1999
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”