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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Ready in 30 minutes
Serves 1
6 oz. Center cut rib eye
5 Shallots; -- chopped fine
3 Tbsp. Butter
1/2 cup Mushrooms -- chopped
2 pinches Cracked black pepper
6 oz. Brown sauce
3 tsp. Dijon mustard
1/2 oz. Dry vermouth
1/2 oz. Madeira
***BROWN SAUCE***
2 Tbsp. Butter
1/4 cup Flour
4 cups Beef stock or broth
1 cup Tomatoes -- chopped
1 medium Onion -- coarsely grated
1 Celery stalk -- finely chopped
Bay leaf; crushed
2 Tbsp. Sherry
Broil rib eye and reserve the natural juices. Set steak aside. Saute shallots in butter until pale. Add mushrooms and cracked pepper. Stir in brown sauce. Add au jus from broiled steak, mustard, vermouth, and madeira and stir until the mixture reaches a fast boil, but do not let it thicken. Pour over broiled rib eye.
Brown Sauce - In a saucepan, melt butter and add flour, stirring into a paste. Stir over low heat until mixture browns. Gradually add stock, stirring constantly. Add all the remaining ingredients. Simmer until sauce is reduced by half. Strain through a sieve before serving. Leftover sauce can be frozen for other uses.
Beef Forestiere
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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Ready in 30 minutes
Serves 1
6 oz. Center cut rib eye
5 Shallots; -- chopped fine
3 Tbsp. Butter
1/2 cup Mushrooms -- chopped
2 pinches Cracked black pepper
6 oz. Brown sauce
3 tsp. Dijon mustard
1/2 oz. Dry vermouth
1/2 oz. Madeira
***BROWN SAUCE***
2 Tbsp. Butter
1/4 cup Flour
4 cups Beef stock or broth
1 cup Tomatoes -- chopped
1 medium Onion -- coarsely grated
1 Celery stalk -- finely chopped
Bay leaf; crushed
2 Tbsp. Sherry
Broil rib eye and reserve the natural juices. Set steak aside. Saute shallots in butter until pale. Add mushrooms and cracked pepper. Stir in brown sauce. Add au jus from broiled steak, mustard, vermouth, and madeira and stir until the mixture reaches a fast boil, but do not let it thicken. Pour over broiled rib eye.
Brown Sauce - In a saucepan, melt butter and add flour, stirring into a paste. Stir over low heat until mixture browns. Gradually add stock, stirring constantly. Add all the remaining ingredients. Simmer until sauce is reduced by half. Strain through a sieve before serving. Leftover sauce can be frozen for other uses.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.