-=> Quoting Dave Drum to Jim Weller <=-

 JW> There's room on my table (for) A finely crafted cocktail

 DD> And an umbrella.

I am a man. I only do umbrella drinks at Tiki places, close enough
to the beach to hear the surf, served by bar maids in bikinis.

 DD> Different steaks for different folks. Some people like their coffee
 DD> (or tea) with cream and sugar - I prefer mine straight up.

I like my coffee with the slightest amount of sugar (the better the
coffee the less sugar I put into it) and lemon in my tea.  Lately
I've been putting cranberry cocktail in my tea for the acidity I'm
looking for.

 DD> I eat my steaks with salt and pepper. If you see me reach for the
 DD> "steak sauce" you can bet your last tuppence I'll never order a steak
 DD> at that venue - ever.

I agree with pungent bottled condiments. They are best saved for
fried eggs, burgers, meatloaf and so on. But a proper, well prepared
sauce can enhance a steak. I'm thing of things like a veal stock and
port wine reduction; you know, the kind of sauce found at high end
steak houses.

 DD> ... It was a fancy restaurant with, like, real plates and stuff.

Exactly!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 21 Club's Steak Diane
 Categories: Beef, Steak, Sauces, Alcohol, Dairy
      Yield: 2 Servings
 
      1 x  16 oz boneless shell steak
           (New York strip steak,
           Short loin or sirloin strip)
           Salt
           Freshly ground black pepper
      2 tb Unsalted butter, divided
      3 tb Finely minced shallots
      6 tb Cognac or other good brandy,
           Divided
      2 tb Dry white wine or Vermouth
      2 ts Dijon mustard
      2 tb A-1 steak sauce
    1/2 c  Beef broth
      2 tb Heavy cream
      2 tb Finely snipped chives
 
  Trim all outside fat off the steak. The steak should now weigh
  about 12 ounces. Cut the steak in half horizontally, creating 2
  6-ounce steaks. Pound the steaks lightly to flatten them to
  1/4-inch thick. Season them liberally on both sides with salt and
  freshly ground black pepper. Heat a 12-inch skillet until a drop
  of water dances on the surface. Add 1 tablespoon of the butter. As
  soon as the foam subsides, add the seasoned meat. Cook on each
  side for 1 minute. Remove to a plate.

  Immediately adjust the heat under the pan to low. Add the second
  tablespoon of butter and the shallots. Saute the shallots for 1
  minute. Increase the heat to high. Add 3 tablespoons cognac and
  flambe, if desired. Add the wine, and with a wooden spoon, scrape
  up any browning in the pan (deglaze the pan). Stir in the mustard
  and A-1 sauce. Cook for about a minute, or until the liquid is
  reduced to a syrup. Add the broth and continue to boil for about a
  minute, until reduced to a few tablespoons. Add the cream and stir
  well to incorporate. Boil a few seconds. Taste for seasoning and
  add freshly ground pepper to taste. Add the remaining cognac and
  ignite. When the flames die down, stir in the chives, taste for
  salt and pepper, and adjust if necessary.

  Add the reserved steaks and their juices (that have accumulated on
  the plate) to the simmering sauce. Turn the steaks in the sauce a
  couple of times, as the sauce reduces a little more. Place the
  steaks on individual plates. Divide the sauce on the steaks. Serve
  with mashed potatoes or brown rice, and some bread to mop up the
  sauce.
  
  Source: Arthur Schwartz's New York City Food
  From: "Old Magic1" on alt.cooking-chat
 
MMMMM
 



Cheers

Jim


... Here's to steak when you're hungry and whisky when you're dry

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