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Buffet Butterfingers in Brandied Mushroom Sauce
Charlotte Granville NEW HAMPSHIRE
Preparation Time: 15 minutes
Cooking Time: 25 minutes
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12
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boneless beef chuck top blade steaks, cut 3/4 inch thick
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“Please DO Eat the Daises” Garnish*
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1 1/2
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pounds fresh mushrooms, sliced
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1/2
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cup unsalted butter, divided
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1/4
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cup warm brandy
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2
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tablespoons Madiera wine
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2
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tablespoons dry sherry
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2
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tablespoons all-purpose flour
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1
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tablespoon prepared mustard
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1/2
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teaspoon garlic salt
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1/2
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teaspoon pepper
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Prepare “Please DO Eat the Daisies” Garnish*. Divide each steak into 2 pieces,
following natural seam and removing connective tissue between pieces.
Refrigerate. Cook mushrooms in ¼ cup butter in a large frying pan, 8-10
minutes, stirring occasionally. Add reserved chopped green onion; continue
cooking 1 to 2 minutes stirring constantly. Add warm brandy, carefully ignite.
Shake pan until flame is extinguished. Add Madeira and sherry; stir in flour,
mustard, garlic, salt and pepper. Cook over low heat, stirring constantly,
until lightly thickened. Keep warm. Quickly brown steaks (in batches) in
remaining butter in large frying pan over medium heat 3 minutes per side for
rare. Transfer steaks to warm serving platter. Add 3 tablespoons water to
drippings in frying pan, stirring constantly. Stir in mushroom sauce; heat
through. Pour over steaks. Scatter onion daisies over steaks and serve
immediately. 6 servings
*Please DO Eat the Daises” Garnish
12 green onions
12 slivers carrot (1/4 x 1/16 inch)
Cut each green onion into 6-inch length; chop remaining green ends and reserve
sauce. Remove outer skin from onions and carefully cut off the tip of the bulb.
Cut thin slits lengthwise in bulb of each onion to fringe, forming “petals”.
Insert a sliver of carrot into the center of each fringed onion (for the
“stamen”). Place onion, blossom side down, in ice water and refrigerate (to
crisp onion and curl petals).
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