C
Cathy Leslie
Guest
After Theatre Steak with Encore Sauce
purchased from Black Estate in
Dallas, Texas. Dated 1944.
6 pounds center cut sirloin, 2 inches thick
1/2 cup kitchen bouquet spice
3 teaspoons cracked black pepper
1/2 pound unsalted butter
1/3 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons catsup
1/3 cup degreased meat drippings
Imported olive oil
Coat steak with Kitchen Bouquet and then cracked pepper to taste.
Set aside for an hour or more. To make sauce, mix together melted
butter, lemon juice, Worcestershire sauce and catsup. Beat with a
wire whisk to mix and set aside. Sprinkle olive oil on steak and rub
evenly. Preheat oven to 350 and cook steak uncovered for
approximately 45 minutes. Turn heat off, open door slightly and
leave another 15 minutes. Remove from oven and sprinkle with salt if
desired. Arrange meat on platter. Add meat drippings to sauce, whisk
again and heat. Serve steak at room temperature.
--
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purchased from Black Estate in
Dallas, Texas. Dated 1944.
6 pounds center cut sirloin, 2 inches thick
1/2 cup kitchen bouquet spice
3 teaspoons cracked black pepper
1/2 pound unsalted butter
1/3 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons catsup
1/3 cup degreased meat drippings
Imported olive oil
Coat steak with Kitchen Bouquet and then cracked pepper to taste.
Set aside for an hour or more. To make sauce, mix together melted
butter, lemon juice, Worcestershire sauce and catsup. Beat with a
wire whisk to mix and set aside. Sprinkle olive oil on steak and rub
evenly. Preheat oven to 350 and cook steak uncovered for
approximately 45 minutes. Turn heat off, open door slightly and
leave another 15 minutes. Remove from oven and sprinkle with salt if
desired. Arrange meat on platter. Add meat drippings to sauce, whisk
again and heat. Serve steak at room temperature.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/