Return to
Cookbook Index | Chapter
Index
From the Kitchen of: Pepper
| 2 | rib eye steaks, approx. 1 in. (2.5 cm) thick | |
| 2 | Tbls. | butter |
| 1/4 | cup | shallots chopped fine, or 2 Tbs. onion, chopped fine |
| 2 | cups | fresh mushrooms, sliced |
| 1/4 | cup | Madeira wine |
| 1 | Tbls. | Worcestershire sauce |
| 1/3 | cup | beef broth |
| 1 | Tbl. | fresh parsley, chopped |
| Salt and freshly ground pepper to taste |
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.