London Broil With Hunter's Sauce Recipe

ingredients

2 pounds flank steak
2 tablespoons oil
3 tablespoons butter or margarine
3 tablespoons finely chopped parsley
salt, to taste
pepper, to taste

HUNTER'S SAUCE
1/3 pound mushrooms, sliced
1 tablespoon finely chopped shallots
1 tablespoon butter or margarine
1/3 cup dry white wine
1/2 cup chopped, peeled fresh or canned tomatoes
1/2 cup beef broth
1/2 teaspoon chopped fresh tarragon
1 teaspoon cornstarch or arrowroot, MIXED WITH
2 teaspoons water
salt, to taste
pepper, to taste

directions

Preheat broiler rack with broiler set on high. Rub steak on both sides with oil; sprinkle with salt and generously with pepper. Place on broiler rack 4 to 5 inches from heat source 3-4 minutes; turn meat. Broil 3-5 minutes longer, depending on desired doneness.

Transfer to hot platter and dot with butter. Let stand in warm place about 5 minutes to redistribute internal juices. (Juices will accumulate on platter as steak stands. Add these to Hunter's Sauce.) Sprinkle steak with parsley. Carve diagonally.

Serve with Hunter's Sauce.

HUNTER'S SAUCE: In saucepan, cook mushrooms, shallots, salt and pepper in butter about 10 minutes. Add wine; cook briefly over high heat.

Add tomatoes, broth and tarragon. Cook, stirring occasionally, 5 minutes. Stir cornstarch into sauce. Cook and stir until thickened.

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