INGREDIENTS

INSTRUCTIONS

Place one oven rack on lowest level and one rack on
the next level above. Heat oven to 500 degrees F.
Forty minutes before roasting the steak and mushrooms,
use a fork to prick the potatoes once or twice each.
Place them directly on the sides of the upper rack of
the oven, allowing enough room for the mushrooms,
which will cook on the same rack.
Put the garlic in the blender or food processor with 4
tablespoons of the oil.  Blend until smooth.  Scrape
down the sides with a rubber spatula. Add remaining
oil and salt and pepper.  Blend until smooth. Put the
mushrooms in a 12-by-8-by-1 1/2-inch roasting pan.
Using the spatula, scrape out half the garlic mixture
into the pan.  Rub the puree into both sides of each
mushrooms cap.  Allow to marinate for at least 30
minutes. Put steak in shallow container large enough
to hold it.  Pour remaining garlic mixture over and
rub into both sides of steak.  Let marinate on kitchen
counter at least 30 minutes or until meat comes to
room temperature. Before roasting the steak and
mushrooms, put a 14-by-12-by-2-inch roasting pan on
the lower oven rack and preheat for 10 minutes.
Remove pan. Immediately, put the steak with all of its
marinade in the pan.  Place on the lower rack, the
thickest part of the steak to the rear of the oven.
Place the mushrooms on the upper rack at the same
time.  For rare, roast the steak on one side for 6
minutes(for medium, 8 minutes).  Turn the steak and
,ushrooms.  Roast 6 minutes more.  Remove steak,
mushrooms and potatoes from the oven.  Let steak rest
about 5 minutes,  Slice thinly against the grain.
Nutritional info per serving: 734 cal; 53g pro, 40g
carb, 40g fat
Source: Roasting: A Simple Art by Barbara Kafka
Miami Herald, 1/4/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #239
Date: 02 Sep 96 00:15:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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