Wednesday, December 17, 2008

Steak with Milanese White Wine Sauce

Because I've been asked, yes, I cook dinner every night. Friday night is always pasta in red sauce, Saturday night can be soup or stew with bread, or grinders, or tacos, or even quiche. Sunday night is always turkey breast. I make bread 4 to 5 nights per week, and dessert every Sunday through Thursday. Some 15 or more years ago, my husband criticized the fact that I didn't serve dessert every night like his mother did (and that was the only thing that he ever said was great about his mother's cooking, so I'm not whining because I feel so inferior to my mother in law - I don't). So it's his fault if any of you out there are claiming that my dessert recipes are causing your clothing sizes to increase!

Anyway, I needed something interesting to do with steak last night. Yes, it's my sacreligious statement that "Steak is Boring!" This came from James Beard, although I think he was looking for pan braising of the steaks. Of course, I don't follow directions well, so here's my take on the whole thing.


4 pounds steak, cut in 3/4" wide strips
5 tbsp butter
1/2 cups minced leeks or shallots

2 cups beef broth
3/4 cup white wine
2 tsp lemon juice
3 tbsp cornstarch

On the stovetop, melt the butter in the bottom only of a broiler pan. Add the leeks and saute until soft. Arrange the steak strips on top of the leeks, and broil for 3 minutes. Turn the strips over and broil the other side for 2 minutes. Remove the steak strips from the broiler pan to a plate, and cover to keep warm. Put the broiler pan back on the stovetop, and whisk the corn
starch in with the butter, pan drippings and leeks. Whisk in the beef broth, lemon juice and wine, and cook until thickened and somewhat clear. Return the steak strips to the pan, along with any juices which have dripped onto the plate, and put it back under the broiler for a minute to reheat the meat. Serve with rice and a green veggie. This fed 8 of us, so you might want to cut back a little on my ingredient list.
And aren't my Christmas plates great? The week after Christmas 1989, when I was in Eckerd Drug to pick something up, I saw sets consisting of 4 each plate, cup and saucer on clearance for $4 per service. There were 3 sets left, so I snagged them all for $12. 19 years later, 11 plates survive. Luck is with me! (And, no, I don't think I'd have spent more than one dollar per plate to be used for 5 weeks per year; I just couldn't make myself do that!)

Tomorrow: Thor's annual shopping trip!


Darius T. Williams said...

Really - just one invitation is all I need and I'll be on my way - okay?

Peter M said...

Marjie, the steak sounds wonderful and straight forward but I would have like the steak whole & sliced after.

jesse said...

You cook dinner EVERY night? Wow... I think I am in love with you. I'm off to buy a ring now, tell your hubby he'd better watch out.

grace said...

that's some saucy steak, and i like it. in my mind, there's not much worse than dry meat. except perhaps dry skin. :)

Marjie said...

Darius, watch for my daughter passing through your airport Friday night, and follow her here!

Peter, All you have to do is make the sauce to serve the steaks whole. I find this a little faster when I'm cooking for a herd of folks. You know I don't use a grill, and especially in December!

Jesse, I just do what needs to be done. I'd love for someone else to cook, but the last time that happened I had to leave town for 2 days, and my boys damn near held a ticker tape parade for my return, and the return of good food!

Unknown said...

You totally need to teach those kids of yours to cook - and well. The steak looks good and I think hubby would eat it.

I love your Christmas dishes, I've wanted some for years - seriously.

Christo Gonzales said...

you should be a guest chef on 'dinner impossible' I think you would shine!

Pam said...

Your husband is very lucky to have such a nice wife. The steak looks delicious - I love the sauce. Cute plates.

Paula said...

Oh my gosh, I have every single ingredient including the leeks! I think I've asked this before, but can you clairfy for me ... I have an electric stove with regular coils, can I put the broiler pan on top of those? I know you can with a gas stove, but I don't know about the coils. ANYWAY,I really like that sauce ... Yum. Um, for next steak night, how about broiling up another portion or two for me and my brood!

Ann Made Studio said...

It looks really good (and I don't eat red meat :) but I know my son would love this. I'll try it. Very nice plates.

Anonymous said...

I just love james beard I mean seriously this sounds delicious! I'm sure the family just loved it.

The Blonde Duck said...

Why doesn't he ever take you out? I like to cook, but I don't think I could do a full meal like that every night! Damn, you really are superwoman!

Wanna come tame Queen Bitty?

Nathaniel Carolina said...

oooh, yummy!

Katherine Roberts Aucoin said...

What a wonderful meal, I am drooling. You really out did yourself. Steak is never boring to me!