| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
6 Oz. Steaks (Strip; Sirloin or Club); Pounded 1/4-inch Thick |
|
|
Salt and Freshly Ground Black Pepper |
| 4 |
tb |
Butter |
| 1 |
ts |
Vegetable or Olive Oil |
| 2 |
|
Shallots; Peeled and Minced |
| 1 1/2 |
tb |
Dijon Mustard |
| 1 1/2 |
tb |
Worcestershire Sauce |
| 2 |
tb |
Demi-glace |
| 1 1/2 |
tb |
Madeira |
| 1 |
ts |
Lemon Juice; Freshly Squeezed (1 to 2) |
| 1 |
tb |
Fresh Parsley; Chopped |
INSTRUCTIONS
Season raw steaks with salt and pepper. Heat 1 tsp. butter and 1/2 tsp. oil
in a large skillet over high heat. Sear, one steak at a time, for 45 to
60-seconds per side for a medium-rare steak. After completing both sides,
repeat the process with the second steak after refreshing the skillet with
an additional 1 tsp. butter and 1/2 tsp. oil, then transfer steaks to a
warmed platter covered in foil to retain heat.
Melt 2 tsp. butter in a sauce skillet over medium-high heat. Add shallots
and cook, stirring occasionally until fragrant, approximately 2-minutes.
Stir in mustard, Worcestershire and demi-glace. Add Madeira, lemon juice
and parsley. Remove from heat and stir in remaining butter. Season sauce to
taste with salt and pepper. Spoon sauce over steaks and serve.
Recipe by: Linda K
Posted to recipelu-digest Volume 01 Number 674 by "Diane Geary."
<diane@keyway.net> on Feb 1, 1998
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