8 1" Sirloin Steaks (6-8 ozs. each)
2 Tbl. Black Peppercorns, crushed
3 Tbl. Clarified Butter
3 Tbl. Cognac
1/2 lb. Mushrooms, washed and sliced
2 Tbl.Shallots, chopped
1 Cup Dry Red Wine ~ La Czar Dry Creek Zinfandel
Salt
1 1/2 Cups Brown Sauce
1 Tbl. Kneaded Butter
4 Tbl. Heavy Cream
1 Tbl. Parsley, chopped
Trim fat from steaks.
Put the peppercorns on a wooden board & crush them with a heavy saucepan or grind in grinder.
Cover one side of steaks with pepper, pressing it in with your hand.
Turn steak over and repeat the process.
Put 2 Tbl. of Clarified butter in a large skillet on med. high.
When skillet is hot, put in steaks and cook 3-4 minutes, depending on thickness.
Turn steaks over and cook 3-4 minutes.
Add the cognac and touch with a lighted match. Spoon the liquid over the steaks until the flames are extinguished. This will take a minute or less.
Remove the steaks and keep warm in a 150 degree oven. Pour off the fat from the skillet.
Add 1 Tbl. Clarified butter. When hot, add the sliced mushrooms and cook over moderate heat 2-3 minutes.
Add the shallots; stir and cook 1-2 minutes.
Add the red wine and stir. Season with salt and cook over high heat 2-3 minutes.
Add the Brown Sauce and stir.
Add the Kneaded Butter to thicken the sauce.
Add the cream. Reduce the heat and simmer 2-3 minutes.
Add the chopped parsley, then transfer to individual heated plates with the sauce poured over half of each steak. If desired, garnish with sprig of parsley.
Rice Pilaf
Active Time: 1 - 2 Hr
Serves: 4
1/2 Cup Butter
1 Large Onion
1/4 Cup finely chopped Green Pepper.
1 Cup fresh Mushrooms, washed and sliced.
1 Cup raw White or Long Grain Rice
Dash dried Thyme leaves.
2 Cups canned Chicken broth or Chicken Bouillon
Preheat oven to 350 degrees.
In 1/4 cup hot butter in skillet, cook onion over medium heat until golden.
Add mushrooms and green pepper; cook until tender. Remove and set aside.
In same skillet, heat remaining butter. Add rice and brown slightly, stirring over low heat.
Stir in vegetables and thyme.
Meanwhile heat chicken broth to boiling point. Stir in rice and vegetable mixture and turn into a one-quart casserole.
Cover and bake 40-50 minutes, or until all liquid is absorbed.
For Dessert: Berries and Cream
Prepare 4 bowls of fresh mixed berries and top with Cream Fraiche. Serve with choice of hot tea or coffee.
Food and wine paring - Pair this great Springtime meal with La Czar Dry Creek Zinfandel
See you next month - enjoy!
