Aramco Expats

Steak and Mushrooms Dijon

1. Aramcon Recipes
2. Main Dishes

Author: Heather Fyfe, Dhahran
Released 22 July 2002

Dhahran Women's Group, Family Favorites - Volume 1, 1987

100 grams (4 ounces) mushrooms, thinly sliced
1 tablespoon butter OR margarine
1 clove garlic, minced
450 grams (16 ounces) rump or fillet steak, very thinly sliced into strips
1 tablespoon corn flour
Salt and pepper to taste
5 tablespoons dry red wine
5 tablespoons beef broth
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon parsley, minced
1 tablespoon chives OR spring onions, cropped
Chopped parsley (garnish)
Chopped chives (garnish)

1. Using a large frying pan or wok, quickly sauté mushrooms in 1 teaspoon butter with the garlic, stirring constantly, until just thoroughly heated. Turn out onto a serving plate.
2. Dip the meat in a mixture of corn flour, salt and pepper and stir-fry in the remaining butter, doing half the meat at a time, until just brown on both sides. Transfer to a serving plate.
3. Pour into the pan drippings the wine and broth. Cook down until reduced by half. Stir in the mustard and anchovy paste. Cook, stirring until blended.
4. Return the meat and mushrooms to the pan and stir just to coat them with the sauce. Turn on to the plate and sprinkle with parsley and chives.

Yield: Serves 4

Heather Fyfe, Dhahran