Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 T-bone steaks, each to serve Salt and pepper
1 tb Oil 1 sm Shallot (or 1 tsp. onion) --
7 tb Butter -- divided Finely chopped
1 c Dry white wine 1 tb Chopped, or bunch of
1 lb Mushrooms Parsley
Juice of 1 lemon 1 Lemon for garnish

Entrecotes aux Champignons - Steak with Mushrooms

Sprinkle the steaks with salt and pepper on both sides. Wash and
quarter the mushrooms. Cook rapidly in 4 Tbsp. butter with the lemon
juice. Add a sprinkle of salt and papper and chopped onion (or
shallot). Keep warm. Heat 2 Tbsp. butter, 1 Tbsp. oil in a skillet
and brown steaks according to taste. You may not be able to fry them
all at the same time. Place the steaks on a warm platter. Remove any
fat in the skillet, add the wine and return to the heat. Stir well
and boil down until reduced by half. Pour sauce over the steaks.

To serve: Arrange the steaks on a narrow serving dish. Arrange the
mushrooms around the steaks, sprinkle with parsley, or add bunch of
parsley, and dot the steaks with the remaining butter. Decorate with
lemon cut into half-slices around the dish.

Compliments of Lucky Discount Supermarkets, Canoga Park, CA. 1982.
Typed for you by Marjorie Scofield 4/16/95

Recipe By : Le Cordon Bleu Cooking School of Paris, France

From: Marjorie Scofield Date: 04-28-95 (160) Fido:
Recipes

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