~~~~~ STEAK DE GRENIER~~~~~
2 Strip Sirloin
Steaks 10-12 oz. each
4 oz. Clarified Butter
1/2 cup Chopped or Sliced Mushrooms
2 tsp. Chopped Fresh Shallots
6 oz. Brandy (your choice)
4 oz. Balsamic Vinegar
6 Sundried Tomatoes (julienne)
4 tsp. Pine nuts (toasted)
2 tbsp. Fresh Chopped Basil
8 oz. Beef Stock (broth)
4 tbsp. Butter rolled in flour
Salt and Pepper to taste
Grill sirloin steaks
to desired temperature.
Sauce preparation:
1. Heat butter in sauté pan.
2. Add mushrooms, shallots and sauté for 2 minutes.
3. Flame with brandy.
4. Add vinegar and reduce liquid for 2 minutes
5. Add tomatoes, pine nuts, basil and beef broth and reduce for 4 minutes.
6. Add butter and gently stir until the sauce thickens.
Serves 2