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4
servingsEasy
Published 1991
Any good cut of steak, such as beef tenderloin (filet), sirloin strip, or rib steak, can be lightly cooked in a straight-sided sauté pan, with the drippings used as the sauce base. This recipe calls for glace de viande and a reduction of cream as a liaison. It can also be made as a butter-enriched version by replacing the cream with