5 Tbs. butter
1 lb of mushrooms....quartered
1 shallot, finely chopped
1/4 cup of chopped fresh parsley
salt and pepper
4 beef top loin or rib eye steaks, each about 1 inch thick
1 onion thinly sliced
1/8 tsp hot red pepper flakes
1/8 tsp cayenne pepper
1 dash of hot pepper sauce
2 tsp. Worcestershire sauce
2 tsp. sugar
2/3 cup cooking sherry ( or substitute with more beef stock)
1 cup beef stock
1. Melt 2 Tbs of the butter in a frying pan. Add the mushrooms and shallot, and cook until softened, about 5 min. Drain off the excess liquid. Sprinkle the mushrooms with the parsley and a little salt and pepper. Set aside.
2. Preheat the broiler. Sprinkle the steaks with salt and pepper and arrange them on the rack in the broiler pan. Set aside.
3 Milt the remaining butter in a saucepan, Add the onion and cook until softened, about 4 min. Stir in the red pepper flakes, cayenne, hot pepper sauce, Worcestershire sauce, sugar and sherry. Bring to a boil until the sauce is reduced by half.
4. Meanwhile, broil the steaks about 3 inches from the heat, 5 min on each side for med rare, 8 min. on each side for medium.
5. While the steaks are cooking, add the stock to the sauce and boil again to reduce by half. Season to taste with salt and pepper, Stir in the cooked mushrooms.
6. Transfer the steaks to heated plates and spoon the sauce on top.
The sauce is also wonderful with BBQ'ed steaks....I also make a little extra so I can put it on top of mash potatoes.
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