Asian Steak with Brown Cream Sauce

Asian Steak with Brown Cream Sauce

  • 35 mins
  • 12 ingredients

Ingredients

  • 6 (4 oz) filet mignons
  • 1/4 cup butter
  • 1 cup beef broth
  • 1/4 cup dry sherry
  • 1 tbs soy sauce
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, finely minced
  • 1 and 1/2 tbs flour
  • kosher salt and black pepper to taste
  • 1/3 cup heavy cream
  • fresh parsley, chopped, for garnish
  • 4 scallions for garnish, white and green parts, sliced thinly on a bias
This is an unusual recipe that combines Asian flavors with a sherry cream sauce.

Directions:
  • In a large frying pan heat 2 tbs of butter over moderate heat.
  • Add the steaks and saute, about 2 minutes on each side for medium rare
  • Remove steaks from the pan and keep warm while preparing the sauce.
  • Combine the stock, sherry and soy sauce and pour into the pan in which the steak was sauteed. Using a wooden spoon scrape the bottom of the pan releasing any brown bits, then remove pan from the heat.
  • In a medium sauce pan heat 2 more tbs of butter over moderate heat, then add the ginger and garlic and saute for a few minutes, stirring frequently.
  • Add the flour and cook, stirring constantly for 2 minutes, then pour the sauce from the frying pan and whisk rapidly until the mixture is smooth.
  • Cook stirring constantly, until the sauce thickens and just begins to boil.
  • Stir in cream and bring just to the simmer. Do not boil.
  • Add the parsley to the sauce and stir.
  • Taste for seasoning and season with salt and pepper if desired.
  • Pour the sauce over the steaks then garnish with the sliced scallions.
  • Note: you may add sliced mushrooms to this recipe if desired.

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