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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvetyand completely convincingsauce. Ingredients:
2 tablespoons unsalted butter |
1 tablespoon vegetable oil |
4 (3/4-inch-thick) flatiron steaks (about 6 oz each) |
1 (16- to 19-ounce) can black-bean soup |
4 scallions, chopped (1 cup) |
1/2 cup water |
2 tablespoons worcestershire sauce |
2 tablespoons madeira |
1 tablespoon dijon mustard |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
2. While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
3. Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
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