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Recipe Baking: Steak - pies, pastries, cobblers Directory
Recipe Baking: TENDER CORN CRISP STEAK
2 lb. steak of choice, pound well
1 tbsp. shortening
1/2 c. hot water
Heat shortening in skillet. Add steak and water and simmer 20 minutes.
Remove from skillet and add salt and pepper to taste. Dip each piece in
batter and return to hot grease, browning on both sides. Serve
hot.BATTER:
1 egg, beaten
1/2 c. sifted flour
3/4 c. cream style corn
1/2 tsp. sugar
1 tbsp. grated onion
1 tbsp. minced parsley
A dash of salt & pepper
Return to Steak - pies, pastries, cobblers or return to Steak main directory
Recipe Baking: Steak - pies, pastries, cobblers Directory
STEAK WITH MUSHROOMS IN PHYLLO PASTRY
1 to 1 1/2 lbs. filet mignon
at room
temperature
1 tbsp. red pepper sauce
2 tbsp. melted butter
--SAUCE:--
2 tbsp. butter
1 tbsp. flour
2 tbsp. grated onion (sweet)
1/4 c. chopped mushrooms
1 tsp. grated orange rind
2 tbsp. port wine
8 sheets phyllo pastry
2 tbsp. butter
Rub melted butter and pepper sauce into meat. Put melted butter on
broiler rack and cook meat for 7 minutes on each side until well seared
on outside and rare on inside. In a saucepan, melt 2 tablespoons butter,
blend in flour, then add the onions and cook for 5 minutes, stirring
occasionally. Remove pan from heat and add mushrooms, orange rind and
port wine. Stir and set aside. Carefully separate the sheets of phyllo
pastry and fold each sheet in half. Cut the filet mignon into 8 small
thick steaks and place each in one center of the pastry sheets. Spoon
some sauce over each steak. Then fold the pastry over the meat and tuck
it underneath to seal the package. Place on a baking sheet and brush
with melted butter. Bake 15 to 20 minutes until pastry is golden.
Recipe Baking: Steak - pies, pastries, cobblers Directory
