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.
