Beef, Pork and Lamb
Often found on the menus of the finest restaurants, this is an elegant and classically prepared steak entrée covered in a wonderful sauce flavored with butter, vermouth, garlic, black pepper, mustard, lemon, and Worcestershire sauce. It's a breeze to make yet suitable for special occasions.
- 4-6 (6-ounce) beef tenderloin or top loin steaks
- ¼ cup (½ stick) Challenge European Style Unsalted Butter
- 6 Tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced
- 2 teaspoons corn starch
- ½ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon lemon juice
- ¼ cup dry vermouth
- 2 Tablespoons chives, fresh chopped
1Grill, broil or pan fry steaks to desired doneness; transfer to a platter and keep warm.
2In a large skillet, melt butter over medium heat and sauté shallots and garlic. Add cornstarch, salt, mustard, and black pepper; combine thoroughly. Stir in Worcestershire sauce, lemon juice and vermouth.
3Allow sauce to come to a simmer and thicken; place steaks back in skillet turning to coat both sides with sauce. Bring the sauce back to a simmer: cook for two minutes. Remove from heat and place steaks on a platter. Pour sauce over steaks. Garnish with chives.