London Broil London Style

Name: London Broil London Style
Cuisine: French
Ingredients: 1 Châteaubriand or London broil of your choice, 2 to 2½ pounds; 1 Châteaubriand or London broil of your choice, 2 to 2½ pounds; 2 tablespoons scotch whisky of your choice; 1 small yellow onion, finely chopped; 1 large shallot, finely chopped; ⅛ teaspoon celery salt; 1 clove garlic, finely chopped; ½ cup dry white vermouth; ¼ cup water or very light broth of your choice; ¼ cup water or very light broth of your choice; 1 tablespoon chopped parsley stems; ½ teaspoon grated orange rind; Juice of 2 oranges; 1 tablespoon Worcestershire sauce; 1 teaspoon unsaturated oil of your choice; Salt; Pepper from the mill; Dash of fresh lemon juice; 1 tablespoon unsalted butter (optional); 1½ tablespoons chopped fresh Italian parsley leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

1 Châteaubriand or London broil of your choice, 2 to 2½ pounds
2 tablespoons scotch whisky

Europe
France
London
Main course
Gluten-free

Method

Completely strip the steak of all fat and connective tissues; brush on all sides with the whisky. Let stand while you prepare the deglazing mixture. In a small saucepan, mix together the onion, shallot, celery salt, garlic, vermouth, water, and parsley stems; reduce to cup over medium heat and strain through a conical strainer, pushing on the vegetables to extract all flavor. Set aside.