| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
4×6-inch slices sourdough bread; (each about 1/2 inch thick) |
| 1 |
ts |
Coarsely cracked pepper |
| 2 3/4 |
|
Inch-thick rib-eye steaks |
| 2 |
tb |
(1/4 stick) butter |
| 1 |
lg |
Onion; thinly sliced |
| 1/2 |
c |
Beer |
| 2 |
tb |
Chopped fresh thyme or 2 teaspoons dried |
INSTRUCTIONS
Start with mugs of tomato soup, then serve a tossed green salad with these
open-face sandwiches. To wrap up such a straightforward Rocky
Mountain-style dinner, put out giant sugar cookies, a basket of pears and a
bowl of candied almonds.
Can be prepared in 45 minutes or less.
Toast bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of
each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in
heavy medium skillet over medium-high heat. Add steaks and sauté to desired
doneness, about 4 minutes per side for medium-rare. Place 1 steak on each
toast; pour any pan juices over.
Meanwhile, melt remaining 1 tablespoon butter in another medium skillet
over medium-high heat. Add onion and sauté until soft and golden, about 8
minutes. Add beer and half of thyme. Boil until liquid thickens, about 2
minutes. Season with salt and pepper.
Spoon onion mixture over steaks. Sprinkle with remaining thyme.
Makes 2 servings.
Bon Appétit November 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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