|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 26
Steak With Sauce Chasseur
GRANNY SAYS: This French
chasseur sauce (hunter's sauce) may seem to require a three-handed cook in the kitchen, but the results
are worth the effort!
| 3 tbsp. butter |
3 tbsp. flour |
| 1 cup beef stock |
2 tbsp. thin sliced onion |
| 1/2 cup sliced mushrooms |
1/2 cup white wine |
| 1 tbsp. tomato puree |
2 tbsp. minced parsley |
| 1/2 tsp. tarragon |
1 tbsp. olive oil |
| 1 tsp. black pepper |
2 large sirloin steaks |
- Rub steaks with olive oil and black pepper and broil to a turn.
- Meanwhile, as the steak is cooking, prepare the Sauce:
Gradually add the flour and one tablespoon of stock to 2 tbsp. melted
butter, stirring constantly until a paste forms. Be careful
not to scorch it.
- Add the remaining stock a little at a time and simmer for
about 1 minute.
- Separately, sauté onion and mushrooms in 1 tbsp. butter
for about 3 to 5 minutes.
- Add 1/2 cup white wine and simmer about 5 minutes.
- Combine with brown sauce, parsley, and tarragon.
- Garnish the sizzling steaks with the sauce and serve immediately.
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore