Recipe by Toby Jermain
This recipe was first served to me by my first wife, Dianna, 37 some-odd years ago, and I have been making it ever since. Prep time does not include marination time.
Top Review by Queen Dragon Mom
Thanks, Toby. This is a great recipe and a middle-of-the-road way to make the dish. It's neither too hard nor simplified so much the character is lost. I have never had Diane with peppercorns in that manner, but will try it. We like this version as it's a good way to use cheaper cuts and have them turn out well.
- 2 lbs top sirloin steaks or 2 lbs round steaks, cut 1/2 inch thick
- 1⁄2 cup good dry sherry (NOT cooking sherry!)
- 1⁄4 cup chicken broth or 1⁄4 cup water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons snipped chives
- 1 teaspoon dry mustard
- unseasoned instant meat tenderizer (probably needed if you are using round steak) (optional)
- 2 tablespoons extra virgin olive oil
- 1 lb thinly sliced cleaned mushroom, lightly sauteed in
- 2 teaspoons extra virgin olive oil or 2 teaspoons butter
- 1⁄4 cup good brandy
Directions See How It's Made
- Trim excess fat from meat, and cut into 8 portions.
- Pound meat to 1/3" thick.
- Combine sherry, broth or water, Worcestershire, chives, and mustard.
- Pour over meat in a shallow dish or zip-top bag.
- Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
- Drain meat, reserving marinade, and pat meat dry.
- Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
- Brown meat in olive oil over high heat, 2-4 pieces at a time.
- Remove to serving platter, cover, and keep warm while cooking remaining meat.
- Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
- Pour over meat.
- Warm brandy in a small saucepan, ignite, and pour over meat.
- Serve immediately.
- Excellent served with a small Caesar salad, garlic bread, and baked potato.