| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
1-inch Rib eye steaks |
| 2 |
tb |
Butter |
| 1/4 |
c |
Shallots; chopped fine *OR* |
| 2 |
tb |
Onion; chopped fine |
| 2 |
c |
Fresh mushrooms; sliced |
| 1/4 |
c |
Madeira wine |
| 1 |
tb |
Worcestershire sauce |
| 1/3 |
c |
Beef broth |
| 1 |
tb |
Fresh parsley; chopped |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
Trim the steaks into a teardrop shape. Butterfly the steaks by cutting
horizontally up to 1/2 in (1.25 cm) of one of the long sides. Do not cut
through completely. Open the steaks and flatten into heart shape. Saute in
butter in a large skillet until desired degree of doneness. Remove from
pan. In same pan, using butter left in pan, saute the shallots until soft
and transparent. Add the mushrooms and saute 1 to 2 minutes. Add the
Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to
boil over high heat. Allow to reduce by half. Serve sauce on top of steak
and sprinkle with chopped parsley. Serves 2.
NOTES : This heart shaped entree will prove to your Valentine that you wea=
r your heart on your plate as well as your sleeve. Bon appetit from the
Chef and staff at World Wide Recipes
Recipe by: World Wide Recipes - TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
24, 1998
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”