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Steak House`s Beef Forestiere




Source of Recipe


the web


List of Ingredients




6 oz Center cut rib eye -- to 8-oz.
5 Shallots; to 6 -- chopped fine
3 tbsp Butter
1/2 c 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 c Flour
4 c Beef stock or broth
1 c Tomatoes -- chopped
1 med Onion -- coarsely grated
1 Celery stalk -- finely chopped
Bay leaf; crushed
2 tb Sherry


Recipe



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.