| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Ground allspice |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Finely chopped garlic; minced and mashed to a paste with: |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 2 |
|
7-ounce filets mignons; (each about 1 1/2 to, 2-inches thick) |
| 1 1/4 |
c |
Water |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Tomato paste |
| 2 |
lg |
Garlic cloves; sliced thin |
INSTRUCTIONS
FOR STEAKS
FOR SAUCE
Preheat oven to 500 degrees.
In a small bowl stir together chili powder, cumin, black pepper, allspice,
and sugar and stir in garlic paste and Worcestershire sauce. Evenly rub
spice mixture onto top and bottom of each steak. Marinate steaks on a
plate, loosely covered and chilled, at least 1 hour and up to 1 day.
In middle of oven heat a small flameproof baking pan 5 minutes. Add steaks
to pan and roast 20 minutes for medium rare. Transfer steaks to a cutting
board, reserving juices in pan, and let stand 5 minutes.
While steaks are roasting, in a small saucepan simmer water, Worcestershire
sauce, tomato paste, and garlic until garlic is very soft and liquid is
reduced to about 1/3 cup, about 20 minutes. Pour garlic mixture into
reserved juices in baking pan and deglaze pan over moderate heat, stirring
and scraping up any brown bits in pan. Pour deglazed mixture through a fine
sieve into a small bowl, pressing and forcing garlic through sieve to mash
it, and stir in any beef juices that have accumulated on cutting board.
Cut each steak crosswise into 8 slices. Spoon some sauce onto each of 4
plates and top with steak.
Yield: 4 servings
Each serving about 128 calories and 3.6 grams of fat (about 25 percent of
calories from fat).
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9036
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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