A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Steaks With Caper Sauce
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- #48990
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 steaks, about 6 ounce each, boneless top loin, ribeye or tenderloin
1/2 teaspoon freshly ground black pepper
10 tablespoons butter, cut into pieces
1/2 cup undiluted beef broth
2 tablespoons capers, drained, chopped
4 tablespoons chopped fresh parsley, optional
directions
Season steaks on both sides with the black pepper.
Heat 2 Tbsp. of the butter in large heavy skillet. When bubbly, add steaks. Saute over medium to high heat for 6 to 8 minutes per side or until meat is done to your liking. Remove to platter. Keep warm.
Add beef broth to pan. Heat to boiling, scraping all the brownings into the liquid.
When mixture begins to simmer, whisk in remaining butter a bit at a time. Do not let sauce boil. After all the butter has been incorporated, sauce should be smooth, glossy and slightly thick. Add capers.
Spoon over steaks to glaze. Garnish with chopped fresh parsley, if you like.
added by
carpaccio
nutrition data
Nutritional data has not been calculated yet.
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