Entrecotes aux champignons (french)

6 servings

Ingredients

Quantity Ingredient
3 T-bone steaks, each to serve
1 tablespoon Oil
7 tablespoons Butter -- divided
1 cup Dry white wine
1 pounds Mushrooms
Juice of 1 lemon
Salt and pepper
1 small Shallot (or 1 tsp. onion) --
Finely chopped
1 tablespoon Chopped, or bunch of
Parsley
1 Lemon for garnish

Directions

Entrecotes aux Champignons - Steak with Mushrooms Sprinkle the steaks with salt and pepper on both sides. Wash and quarter the mushrooms. Cook rapidly in 4 Tbsp. butter with the lemon juice. Add a sprinkle of salt and papper and chopped onion (or shallot). Keep warm. Heat 2 Tbsp. butter, 1 Tbsp. oil in a skillet and brown steaks according to taste. You may not be able to fry them all at the same time. Place the steaks on a warm platter. Remove any fat in the skillet, add the wine and return to the heat. Stir well and boil down until reduced by half. Pour sauce over the steaks.

To serve: Arrange the steaks on a narrow serving dish. Arrange the mushrooms around the steaks, sprinkle with parsley, or add bunch of parsley, and dot the steaks with the remaining butter. Decorate with lemon cut into half-slices around the dish.

Compliments of Lucky Discount Supermarkets, Canoga Park, CA. 1982.

Typed for you by Marjorie Scofield 4/16/95 Recipe By : Le Cordon Bleu Cooking School of Paris, France From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes

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