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New York City Chefs Daily Recipe for 3/19/2001 Recipe for Rib Steak with Brandy and Mushrooms
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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
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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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