Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Boneless sirloin beef steak |
\N \N | 1 to 1 1/4\" thick |
½ teaspoon | Fresh ground peppercorns |
1 teaspoon | Salt-free seasoning |
1 teaspoon | Garlic salt |
1 tablespoon | Paprika |
2 tablespoons | Unsalted butter or |
\N \N | Margarine |
2 tablespoons | Dry red wine |
½ cup | Beef broth |
¼ cup | Chili sauce |
2 teaspoons | Browned mustard |
1 cup | Small onion rings, sliced |
\N \N | Paper thin (about 3 small |
\N \N | Onions) |
1 teaspoon | Flour |
2 tablespoons | Unsalted butter or margarine |
\N \N | Watercress |
ONION HAIRS
GARNISH
Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4 servings.