INGREDIENTS

INSTRUCTIONS

ANCHO CHILE MUSHROOM SAUCE
RED CHILE CRUSTED STEAK
Heat the oil m a large saucepan over medium high heat, add the onion and
garlic and cook for 3 minutes. Raise the heat to high, add the wine and
cook until dry. Reduce the heat to medium, add the mushrooms, cook until
lightly browned and soft, and add the stock. Raise the heat to high and
bring the mixture to a boil. Reduce the beat to medium and simmer for 15
minutes. Wisk in the ancho puree and chipotle and cook for 5 minutes more.
Add the honey and salt and pepper to taste.
Red Chile Crusted Steak:
Combine all the ingredients together in a medium bowl. Brush a large saute
pan or grill pan with oil and heat over high heat until almost smoking.
Dredge each steak on 1 side in the pepper mixture and cook, pepperside down
for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat
to medium, and cook for 3 to 4 minutes more, until done to your liking.
Serve with the Ancho Chile Mushroom Sauce.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1750 Calories (kcal); 57g Total Fat; (33% calories from fat);
26g Protein; 232g Carbohydrate; 0mg Cholesterol; 6785mg Sodium Food
Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
11    Fat; 3 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INB249
Converted by MM_Buster v2.0n.

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