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Vegetable-Smothered Steak

world.chef's picture
Ingredients
  Beef tenderloin/Boneless sirloin steaks 4 Pound, cut thin, 8 loins
  Garlic 3 Clove (15 gm)
  Parsley sprigs 2
  Sprig thyme 1
  Coarse salt 1 Teaspoon
  Prepared mustard 2 Tablespoon
  Orange juice 1 Tablespoon
  Sliced carrot 1 Cup (16 tbs)
  Shredded cabbage 1 Cup (16 tbs)
  Onions 4 Medium, sliced and separated into rings
  Truffles 3 Large, sliced
  Ham 1⁄4 Pound, cubed
  Salt pork 1⁄4 Pound, cubed
  Madeira/Port wine 1 Cup (16 tbs)
  Amber rum 3⁄4 Cup (12 tbs)
  Beef stock 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Cornstarch 2 Tablespoon
Directions

Pound steaks until flattened.
In a mortar, pound to a paste the garlic, parsley, thyme, and salt.
Add mustard and orange juice to the seasoning paste.
Combine carrot, cabbage, onion, truffles, ham, and the mustard mixture.
Set aside.
Render salt pork in a skillet.
Remove the cracklings and add to the vegetable mixture.
Brown the steaks in the fat over medium heat.
Alternate layers of the steak and vegetable mixture in a large casserole with a tight-fitting cover.
Pour wine into the casserole dish to fill it one third full.
Warm the rum, ignite it, and pour it, still flaming, over the meat.
Cover casserole tightly.
Bake at 450°F 20 minutes, then turn oven control to 325°F and continue to cook 4 hours.
Transfer steaks and vegetables to a warm platter and keep hot.
Measure liquid in casserole and add enough beef stock to equal 2 cups.
Pour liquid into a saucepan and set over medium heat.
Mix butter and cornstarch and add to liquid in saucepan.
Stir constantly until thickened.
Add salt and pepper.
Pour sauce over meat or serve in a sauceboat.
Accompany with Puree of Breadfruit

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Party

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