Hunter Steak

[duh]

Hunter Steak

2 lbs flank steak
2 Tbsp oil
3 Tbsp butter or margarine
3 Tbsp finely chopped parsley
Salt to taste
Pepper to taste

Hunter Sauce

1/3 pound mushrooms, sliced
1 Tbsp finely chopped shallots
1 Tbsp butter or margarine
1/3 cup dry white wine (I use balsamic vinegar)
1/2 cup chopped peeled fresh or canned tomatoes
1/2 cup beef broth
1/2 tsp chopped fresh tarragon; OR, 1/4 tsp dried tarragon
1 tsp cornstarch or arrowroot, blended with 2 tsp water
Salt to taste
Pepper to taste

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 to 4 minutes; turn meat.  Broil 3 to 5 minutes longer, depending on disired doneness.

Transper 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 Sauce)  Sprinkle steak with parsley.  Carve diagonally.

Serve with hunters sauce.

HUNTERS SAUCE:  In sauce pan 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.

I like this with a baked potato and a Mandarin Orange and Almond Salad.

[bayou girl]

thank you!

[duh]

It is really good.  I hope you like it.