INGREDIENTS
| 1 |
|
1 |
|
pkg (approx 34 g) brown gravy mix (such as Knorr) |
| 2 tbsp |
|
30 mL |
|
butter |
| 1 |
|
1 |
|
lemon, cut into 6 wedges |
| 1 lb |
|
500 g |
|
GRILLING STEAK (Strip Loin, Rib Eye, Top Sirloin or Tenderloin), cut into 4 pieces |
| 2 |
|
2 |
|
shallots or green onions, chopped |
| 1 tbsp |
|
15 mL |
|
EACH chopped fresh parsley and tomato paste |
| 1/4 tsp |
|
1 mL |
|
Worcestershire sauce |
| 1 tbsp |
|
15 mL |
|
sherry |
| 1/4 cup |
|
50 mL |
|
cognac or brandy |
|
|
|
|
Salt and pepper to taste |
COOKING TIME: 25 minutes
DIRECTIONS
|
Prepare gravy mix according to package directions; set aside. In skillet melt butter over medium heat. Using a fork, rub 3 lemon wedges around sides and bottom of pan, squeezing juice into butter. Discard any lemon seeds. Add steak to pan and sear both sides. Stir in shallots, parsley, tomato paste, Worcestershire sauce and prepared gravy. Bring to low boil; simmer for 3-5 minutes or until steak is cooked to desired doneness. Add sherry. In 1 cup (250 mL) microwavable glass measure, microwave cognac on HIGH for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over steak (or add to sauce). Serve steak immediately with sauce. Garnish with remaining lemon wedges and season to taste.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 289 Calories |
|
15 g Fat |
| 25 g Protein |
|
6.3 g Carbohydrates |
|
A good source of Iron (24 % RDI)
and an excellent source of Zinc (46 % RDI)
|
TIP
|
For an intimate dinner for two, simply divide the recipe ingredients in half before you start.
|
|
