Yield: 1 servings
|1 bunch||Green shallots; (spring onions)|
|; (white shanks|
|; only), chopped|
|375 grams||Large dark mushroom flats; (if not available|
|; use mushroom cups),|
|2 tablespoons||Plain flour|
|2||1/2 cups milk; (approx), up to 2|
|1||Pieces scotch fillet; rump or fillet|
|; steak, up to 6|
|Salt and freshly milled pepper|
|Tiny pinch of cayenne pepper; (optional)|
Heat butter in a large frying pan until melted. Add the shallots and mushrooms and toss quickly over a high heat to coat with butter, cover and cook a few minutes more to soften the mushrooms (this saves using too much butter). Remove lid, sprinkle over the flour and stir through well. Add 2 cups of the milk and stir constantly until the sauce boils and thickens.
Turn off the heat and grill, pan-fry or barbecue the steak and prepare a salad or vegetable accompaniment. When almost ready to serve, reheat the sauce, season to taste with salt, pepper and cayenne. Thin with more milk if necessary. Add chopped chives at the last minute then spoon over the hot cooked meat.
Note: This sauce is also delicious served on hot buttered toast for breakfast. Adjust consistency if necessary.
Converted by MC_Buster.
Per serving: 581 Calories (kcal); 57g Total Fat; (86% calories from fat); 9g Protein; 12g Carbohydrate; 165mg Cholesterol; 615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.