| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, French |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
|
|
Freshly ground pepper to |
|
|
Taste |
| 2 |
|
Boneless strip steaks, 1/2 |
|
|
To 3/4" thick OR |
| 2 |
lg |
Hamburger patties |
| 4 |
tb |
Butter |
| 2 |
tb |
Finely chopped shallots |
| 1 1/2 |
ts |
Worcestershire sauce |
| 2 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Burgundy wine |
| 2 |
tb |
Brandy |
| 1 1/2 |
ts |
Chopped fresh parsley |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high
heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove
from pan.Reduce heat to medium and add butter. When butter melts,add
shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks
to pan.Cook 2 minutes per side or until desired doneness.Remove meat and
keep warm. Add wine and cook,uncovered,over high heat until reduced in
half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve
sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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