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BEEF SCALLOPS
BLUEGRASS
3 tablespoon oil (or 1/2 oil, 1/2 butter)
12 thin slices beef tenderloin, 3/8. Thick
Salt, and freshly ground pepper
4 tablespoon bourbon "Old Grand Dad/Wild
Turkey"
3 tablespoons chopped shallots
1/2 cup broth or red wine
3 tablespoon tomato puree
Dash Tabasco
Dash Worcestershire sauce
3 table spoons chopped parsley
You may do these at table
in an electric skillet; otherwise, rush them to the table the minute they
are done. Heat the oil in a skillet. When very hot, sear the beef scallops
quickly on both sides. Salt these and flame with bourbon. Remove to
a hot serving dish. Add shallots and finely ground
pepper to the pan. Cook 1 minute. Add broth or wine, tomato puree. Tabasco
and Worcestershire sauce. Pour over beef scallops. Garnish with parsley.
Serve with tiny new potatoes.
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