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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sear the steaks over high heat in half the butter and all the oil until cooked to your desired doneness- the time depends on how you like your steaks. | 2. Medium rare is how my friend made them. | 3. Remove and keep warm in oven on low heat. | 4. In the same pan, cook the mushrooms until tender, about three minutes, remove and keep warm. | 5. In another pan, cook the shallots over medium heat until just transparent, and then add the bottle of wine and reduce by 2/3 on high heat. | 6. Add salt, and then add the mushrooms, taste to adjust the seasonings. | 7. Add one turn of the mill of black pepper, and then serve over the steaks. | 8. the sauce should be fairly thick. | 9. If you are in a hurry, you can thicken the sauce with a roux. | 10. Serve with mashed potatoes, and a good salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
e york steak	6	steaks		-	-	-	-
shallot	6			691.2	161.28	24.0	0.96
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
mushroom	1/2		sliced	-	-	-	-
red burgundy wine	1	bottle		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.