Beef Forestiere
From caramia 16 years agoIngredients
- 24 ounces Center cut rib eye shopping list
- 20 Shallots; -- chopped fine shopping list
- 12 tablespoons butter shopping list
- 2 cups mushrooms -- chopped shopping list
- 8 pinches cracked black pepper shopping list
- 24 ounces brown sauce shopping list
- 12 teaspoons Dijon mustard shopping list
- 2 ounces dry vermouth shopping list
- 2 ounces Madeira shopping list
- ***BROWN SAUCE*** shopping list
- 8 tablespoons butter shopping list
- 1 cup flour shopping list
- 16 cups beef stock or broth shopping list
- 4 cups tomatoes -- chopped shopping list
- 4 medium onion -- coarsely grated shopping list
- 4 celery stalk -- finely chopped shopping list
- Bay leaf; crushed shopping list
- 8 tablespoons Sherry shopping list
How to make it
- 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.
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