Curried Flank Steak

Ingredients:
  • 2 lbs flank steak
  • 5 Tbsp butter, softened
  • 2 Tbsp Dijon mustard
  • 2 tsp curry powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup dry sherry
  • 1 cup sour cream
  • 3 Tbsp brandy
  • 1 lbs mushroom, sliced
  • 2 tsp dry sherry
  • 1 cup mushroom caps
  • 2 Tbsp minced fresh parsley
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Preparation:

Place steak in a shallow dish.

Make a paste using 3 Tbsp softened butter (reserve remaining 2 tablespoons), mustard, curry powder, Worcestershire, salt and pepper; mix well. Spread mixture over both sides of steak and pour sherry over steak.

Turn meat so that marinade coats both sides. Cover and refrigerate for 4 hours or more, turning periodically. removing from refrigerator 1 hour before broiling.

Preheat oven to broil. Place meat in a preheated broiler pan and quickly brown, 2 to 3 minutes per side. Place meat on a heat-proof platter and keep warm.

Deglaze the broiler pan with brandy (add brandy to broiler pan and using a spoon or fork scrape any little bits of cooked meat and juices), then add sour cream to pan juices and stir over low heat, making a sauce.

Sauté mushroom slices in a small skillet in remaining 2 Tbsp butter over moderate heat. Add 2 tsp sherry to mushrooms; stir. Meanwhile add mushrooms caps to cream sauce in broiler pan.

Cut meat into diagonal slices, place meat onto a heatproof platter, pour cream sauce over meat and place platter under broiler for 1 minute. Remove platter from broiler; garnish with mushroom slices and parsley.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:







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