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New York City Chefs Daily Recipe for 3/19/2001 Recipe for Rib Steak with Brandy and Mushrooms
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chef Dr. Delicious recipes : Steak, Brandy and Mushrooms recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
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Chef's Daily Recipe for 3/19/2001 - Recipe for Rib Steak with Brandy and Mushrooms
"Rib Steak with Brandy & Mushrooms"

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   Arqua Restaurant
New York City Restaurants
"As we graze it grows"

4 boneless beef rib steaks, cut 1/2 inch thick, 6 to 8 ounces each
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 pound fresh mushrooms such as shiitake, oyster mushrooms, cepes, or morels, sliced
1/4 cup brandy, warmed
1/2 cup canned beef broth
2 tablespoons finely chopped fresh parsley

Trim excess fat from steaks. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large frying pan, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat.  Add garlic and onion and cook 2 to 3 minutes, or until onion is softened.  Add the mushrooms and cook 4 to 5 minutes, or until they begin to color.  Pour brandy into pan and carefully ignite with a match. Shake pan until flames subside.  Add stock, bring to boil over high heat, and cook until liquid is reduced to 1/2 cup, about 5 minutes.  Season with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and parsley. In another large frying pan over high heat, melt remaining 2 tablespoons butter with 1 tablespoon oil.  Add steaks and cook 3 minutes on one side and 3 to 4 minutes on second side, or longer to desired degree of doneness. Remove steaks to a platter and pour mushrooms and sauce over them.

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