Yield > 8
persons.
Keys : Way French France European Mediterranean
Ingredients :
2 1/2 lb round steak, 1 1/2 -inch
thick - OR
3 lb sirloin steak
2 tbl coarsely ground pepper
Stuffed Mushrooms:
8 x fresh large mushrooms
1/4 cup butter
1 1/2 tbl finely chopped green
pepper
1 1/2 tbl finely chopped onion
1/4 cup fresh bread cubes (1/4
inch)
1/2 tsp salt
1/8 tsp pepper
1 dsh cayenne
Marrow Sauce:
2 lrg marrowbones (about 1 1/2
pounds)
3 tbl butter
6 x shallots, chopped
1 tbl flour
1 tbl chopped parsley
1/2 tsp dried thyme leaves
1/2 tsp salt
2 tbl butter
1 x shallot, chopped
1 tsp chopped parsley
1/2 tsp salt
Method :
• Wipe steak with damp paper towel. Sprinkle both sides
with pepper; use rolling pin to press in well. Let meat stand 30
minutes. Prepare stuffed mushrooms:
• Preheat oven to 350 F. Wipe mushrooms with damp
cloth. Remove stems and chop fine. Set aside.
• Heat 3 tablespoons butter in large skillet. Saute
mushroom caps on bottom side 2 minutes; remove. Arrange,
rounded side down, in shallow pan. Heat 1 tablespoon butter in
same skillet. Saute stems, green pepper and onion until
tender, about 5 minutes.
• Stir in bread, seasonings. Fill mushrooms, mounding.
Make marrow sauce: in kettle, bring 2 quarts water to boiling;
add marrowbones; bring back to boil; reduce heat; simmer
covered, 10 minutes. Remove bones; cool. Take out marrow
and chop.
• In 3 tablespoons butter in small saucepan, saute shallots,
stirring, until transparent, about 5 minutes. . Remove from
heat; stir in flour. Cook over low heat, stirring, 1 minute.
Slowly add wine, stirring. Add 1 tablespoon parsley, the
thyme, 1/2 teaspoon salt. Simmer gently 10 minutes. Add
marrow.
• Remove from heat.
• Meanwhile, bake mushrooms 15 minutes. In 2
tablespoons hot butter in heavy skillet, saute shallot and
parsley 1 minute. Add steak; cook over medium heat 10
minutes, turn once, for rare. Cook 5 minutes for medium rare.
Place on carving board; sprinkle with salt. Pour 1/4 cup
marrow sauce into skillet; bring to boiling, stirring to loosen
browned bits. Add rest of sauce; heat. Slice steak thinly on the
diagonal. Garnish with watercress.
• Serves 8 persons.
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