1878 Steak House's Beef Forestiere Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1

Ingredients:
6 ounces Center cut rib eye
5 Shallots; -- chopped fine
3 tablespoons Butter
1/2 cup Mushrooms -- chopped
2 pinches Cracked black pepper
6 ounces Brown sauce
3 teaspoons Dijon mustard
1/2 ounce Dry vermouth
1/2 ounce Madeira
***BROWN SAUCE***
2 tablespoons Butter
1/4 cup Flour
4 cups Beef stock or broth
1 cup Tomatoes -- chopped
1 medium Onion -- coarsely grated
1 Celery stalk -- finely chopped
Bay leaf; crushed
2 tablespoons Sherry

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Directions:

Broil rib eye and reserve the natural juices. Set steak aside. Saute shallots in butter until pale. Add mushrooms and cracked pepper. Stir in brown sauce. Add au jus from broiled steak, mustard, vermouth, and madeira and stir until the mixture reaches a fast boil, but do not let it thicken. Pour over broiled rib eye.

Brown Sauce - In a saucepan, melt butter and add flour, stirring into a paste. Stir over low heat until mixture browns. Gradually add stock, stirring constantly. Add all the remaining ingredients. Simmer until sauce is reduced by half. Strain through a sieve before serving. Leftover sauce can be frozen for other uses.

This recipe from CDKitchen for 1878 Steak House's Beef Forestiere serves/makes 1

Recipe ID: 8855

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Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

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