Meat
and Poultry:
Sautéed
Steak
from
California
Sizzles
Easy
and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS:
1-1/2
tablespoons butter
4
pieces white bread, rectangles
1/2
tablespoon oil
4
steak fillets
Salt
and pepper to taste
2
tablespoons minced green onions
1/2
pound mushrooms, sliced
1/3
cup Madeira wine
TO
PREPARE:
1.
Heat butter in frying pan and sauté bread in clear melted butter.
Remove from pan.
2.
Add oil to butter and heat until butter foam has almost subsided.
Dry steaks on paper towels, then sauté for 3 to 4 minutes on each
side. Meat is medium rare as soon as a little pearling of juice appears
on top, and meat feels slightly springy when pressed.
3.
Place steaks on toasted rectangles and arrange on a hot platter.
Season with salt and pepper.
4.
Pour fat out of pan, add green onions, mushrooms and wine. Boil down
rapidly, scraping meat juices, then pour over steaks and serve.
SERVES:
4
Copyright 1992 by The
Junior League of Pasadena, Inc. and Art Center College of Design.
All rights reserved.
Visit The
Junior League of Pasadena web site to purchase copies of California
Sizzles and other fine cookbooks, or call their cookbook
hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of California
Sizzles will support the Junior League's indispensable work
within the community for those in need.
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