Thread: Meat Recipes
View Single Post
Old May 7th, 2008, 02:14 PM   #52
Tommy's Pastskater
pastskater's Avatar
Join Date: Feb 2007
Location: California
Posts: 3,077

Prep. Time: 6:00
Serves: 6

2 lbs. top round (London Broil) - trimmed of fat
unflavored meat tenderizer - to coat
1/3 cup olive oil
1/4 cup chopped fresh parsley
1 Tbls. lemon juice - preferably fresh
2 Tbls. minced garlic
2 tsp. tarragon vinegar
1/2 tsp. black pepper
2 cups sliced fresh mushrooms
1 Tbls. olive oil
1 cup red wine
2 cups beef broth
1 Tbls. cornstarch
1/4 tsp. dried rosemary - crushed
1/4 tsp. black pepper
1/4 tsp. dried thyme
salt - to taste

Sprinkle meat tenderizer over meat to coat entirely, including sides.
-Score meat in diagonal, cris-cross pattern on both sides, about 1/4" deep.
-Allow to sit, covered, at room temperature for 1 hour.
-Combine olive oil, parsley, lemon juice, garlic, vinegar, and black pepper in plastic zipper bag.
-Place meat in bag, coat with marinade, and refrigerate for at least 4 hours, turning every hour.
-Sauté mushrooms in olive oil until liquid evaporates; remove from heat.
-In saucepan, whisk together wine, broth, and cornstarch then stir in rosemary, pepper, thyme, and salt.
-Cook over medium heat, stirring constantly.
-When sauce begins to thicken, stir in mushrooms.
-Reduce heat to low and keep warm.
-Place meat on a broiler pan and broil, 4" from heat source, until brown on both sides. Meat inside will be rare/medium rare.
-When meat is cooked, slice into 1/8" - 1/4" thin pieces, across the grain.
-Arrange meat slices on plates and pour mushroom sauce over.
Futureskaters are our passion
pastskater is offline   Reply With Quote