INGREDIENTS

INSTRUCTIONS

Carefully trim all of the visible fat from the meat. Rub the steak with the
pepper then sprinkle with the vodka and soy sauce. Place on a plate and
cover with plastic wrap. Reserve 4 plump asparagus spears for garnish. Cut
the remaining asparagus into 1-inch pieces. Set aside. Clean and quarter
the mushrooms or slice them if they are large. Heat the olive oil in a
heavy skillet over medium-high heat. Add the mushrooms and shallots and
cook for about 2 to 3 minutes until the mushrooms begin to sizzle and
release some of their juices. Add the stock or broth, cover and cook for 5
minutes. Remove the lid, and cook for about 5 more minutes to evaporate
most of the liquid and caramelize the mushrooms. Add the cut asparagus and
cook just to heat through. Adjust the seasoning. Keep warm while the steak
cooks. Place a cast-iron grill pan or other heavy skillet over medium-high
heat for 2 or 3 minutes to heat. Add a teaspoon of vegetable oil then place
the steak in the pan. Sear the meat for 4 or 5 minutes, depending on its
thickness then flip and cook on the other side another 3 or 4 minutes for
medium-rare. Remove the meat from the pan to a warm plate and loosely cover
with aluminum foil. Let the meat rest in a warm oven, 130 to 150 degrees
for 15 to 20 minutes before carving. To serve, cut a slit, about 3-inches
long in the middle of the 4 asparagus spears. Gently, open up the slit to
form a pocket in which the mushroom ragout will be served. Place a spear on
each of 4 serving plates. Spoon some of the hot ragout into each asparagus
"boat". Place the meat on a cutting board and slice it thinly against the
grain. Divide the meat between the 4 plates, laying a few of the slices
along the edge of the ragout. Pour any pan juices over each serving of
meat. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Priscilla
Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast 05-12-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-16-1998
Recipe by: Priscilla Martel
Converted by MM_Buster v2.0l.

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