1878 Steak House's Beef Forestiere Recipe

ingredients

6 ounces center cut rib eye steak
5 shallots, chopped fine
3 tablespoons butter
1/2 cup mushrooms, chopped
2 pinches cracked black pepper
6 ounces brown sauce, see below
3 teaspoons Dijon mustard
1/2 ounce dry vermouth
1/2 ounce Madeira wine

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

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.

nutrition data

1263 calories, 77 grams fat, 69 grams carbohydrates, 50 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
November 12, 2014

what a surprise to see my recipe online I'm glad to see so many people enjoyed my presentation......CHEFCIA67@ [email address removed to prevent spammers from emailing you]

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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