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Рецепт Pepper Steak With Port, Zinfandel, And Mushroom Sauce
by Global Cookbook

Pepper Steak With Port, Zinfandel, And Mushroom Sauce
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  Порций: 4

Ингредиенты

  • 3 Tbsp. butter
  • 2 lrg shallots sliced
  • 1 1/2 lb mushrooms thickly sliced
  • 1 Tbsp. all-purpose flour
  • 1 c. Zinfandel
  • 1/2 c. ruby Port
  • 1/2 c. low-salt chicken broth
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 1/4 lb top sirloin steak, abt 3/4" to 1" thick
  • 3/4 tsp freshly-grnd black pepper
  • 1/2 tsp salt

Инструкции

  1. Heat 2 Tbsp. butter in heavy large nonstick skillet over medium-high heat. Add in shallots; saute/fry 2 min. Add in mushrooms; cover and cook 5 min. Uncover and saute/fry till mushrooms are browned, about 10 min. Add in flour and stir 1 minute. Add in Zinfandel, Port, and broth. Boil till sauce thickens sufficient to coat spoon thinly, stirring occasionally, about 10 min. Season sauce to taste with salt and pepper. Set aside.
  2. Meanwhile, place steak between sheets of waxed paper. Using mallet or possibly rolling pin, lb. steak to 1/2-inch thickness. Coat both sides of steak with 3/4 tsp. pepper and 1/2 tsp. salt.
  3. Heat remaining 1 Tbsp. butter in another heavy large skillet over medium-high heat. Add in steak to skillet and cook to desired doneness, about 2 min per side for medium-rare.
  4. Transfer steak to work surface; don't clean skillet. Add in mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
  5. Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.
  6. This recipe yields 4 servings.
  7. Comments: Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. Which alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place - getting everything prepped so you're just reaching for ingredients at the last minute."
  8. Pounding the meat reduces cooking time.