American steaks
Description
This recipe won't take much time. Americans traditionally prepare steaks only from beef. Any other steaks—pork or, heaven forbid, fish—are not considered real steaks at all. For authentic American steaks, marbled beef is used, meaning a specially bred beef variety that differs from the meat typically found in our stores. You can always read more about different steak cuts online. I'll just mention that this recipe uses filet mignon—boneless beef tenderloin. You could also use a larger bone-in steak, such as a T-bone, and cut it into two steaks. Additionally, you'll need heavy cream, Worcestershire sauce (you may substitute with sweet and sour meat sauce), a bit of brandy, and mushrooms. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients you will need for cooking.
- 2
Step 2
If the steak is large, cut it into two pieces, season with salt and pepper, and rub the spices into the meat thoroughly.
- 3
Step 3
Cut the onion into cubes, finely chop the garlic.
- 4
Step 4
Slice the mushrooms.
- 5
Step 5
Heat a frying pan, pour sunflower oil into it. Fry the steaks over high heat for two minutes on each side.
- 6
Step 6
Sear until golden brown. Then remove the steaks from the heat, wrap them in foil, and set aside while we prepare the mushroom sauce.
- 7
Step 7
Add the onion and garlic to the same skillet, reduce the heat to medium, and cook for 1 minute. Then add the mushrooms, stir, and cook for another 3 minutes.
- 8
Step 8
Add the cognac and cook until almost all the liquid has evaporated.
- 9
Step 9
Then add the cream and mustard, mix well. After a minute or two, pour in the broth, add Worcestershire sauce, a few drops of hot sauce, and spices. Cook until the sauce thickens.
- 10
Step 10
Now return the steaks to the skillet. The foil may have collected meat juices—don't discard them, pour the juices into the skillet along with the steaks. Warm the steaks in the sauce for one to two minutes.
- 11
Step 11
Serve the ready American steaks with a vegetable side dish.
- 12
Step 12
Done.