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Steak Windsor




Source of Recipe


Buddy Cookbook


List of Ingredients




3/4 pound - medium shrimp fresh or frozen, peeled and deveined
1 pound - boneless round steak cut 1/4-inch thick
some - salt and pepper to taste
1/4 cup - all-purpose flour
1/4 cup - butter
12 ounce - fresh asparagus spears trimmed
1/3 cup - dry white wine or vegetable broth


Thaw shrimp, if frozen. Rinse shrimp, and pat dry with paper towels. Set aside.
Prepare the bearnaise sauce, and keep warm.
Trim fat from steak. Cut steak into 6 serving-size pieces. Place meat between two pieces of plastic wrap. Tenderize and pound meat into a 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and pepper. Coat meat with the flour.
In a very large skillet, cook half the round steak in 2 tablespoons of the hot butter over medium heat for 2-3 minutes or until juices run clear, turning once. Remove meat from skillet, reserving drippings in skillet. Transfer to serving platter, and keep meat warm.
Repeat this step with remaining steak, using 1 tablespoon butter. Transfer cooked steak to a serving platter, and keep the meat warm.
Add shrimp to skillet. Cook shrimp in remaining 1 tablespoon of hot butter for 2-3 minutes or until shrimp turns opaque. Stir shrimp frequently, scraping up browned bits.
Remove shrimp from skillet with slotted spoon. Transfer shrimp to serving platter with round steak; keep meat and shrimp warm.
Add asparagus to skillet. Cook and stir for 3-4 minutes. Add the wine. Cook and stir for 3-4 more minutes or until asparagus is crisp-tender and wine is evaporated.
Arrange the trimmed asparagus on the serving platter with round steak and shrimp. Serve with bearnaise sauce.

Bearnaise sauce
Cut 1/2 cup butter into thirds and bring to room temperature. In a small saucepan, combine 3 tablespoons white-wine vinegar; 1 teaspoon finely chopped green onion; 1 teaspoon snipped fresh tarragon; 1/4 teaspoon snipped fresh chervil or a dash of crushed dried chervil and 1/8 teaspoon ground white pepper.
Bring the mixture to a boil. Boil uncovered over high heat for 2 minutes or until the mixture is reduced by about half.
In top of double boiler, combine the vinegar mixture, 4 beaten egg yolks and 1 tablespoon water. Add a piece of the butter. Place over boiling water (upper pan shouldn’t touch the water.) Cook, stirring rapidly with a whisk, until the butter melts and the sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until butter is melted. Continue to cook and stir until sauce is thickened, about 1-2 minutes more. Immediately remove the double boiler from the heat, but keep sauce warm over the hot water, stirring occasionally. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons of hot water. Makes 3/4 cup.


Yields 4 servings


Recipe