Recipe: Bon Ton Cafe Steak Cubed with Mushrooms in Cabernet Wine Sauce

BON TON CAFE STEAK CUBED WITH
MUSHROOMS IN CABERNET WINE SAUCE

4 (10 ounce) sirloin strip steaks, trimmed
Salt and pepper to taste
2 sticks (1 cup) margarine, divided use
2 cups sliced mushrooms
1 cup beef broth
2 cups Cabernet (red wine)
1 teaspoon flour
4 cups cooked rice (for serving)
Chopped parsley (for garnish)

Cut each sirloin into 5 equal cubes, making 20 pieces. Season with salt and pepper.

In a large skillet, melt 1 stick of margarine over a high flame. Place steak cubes in hot margarine and brown on both sides.
Add sliced mushrooms and saute. (Use additional margarine if you feel it is needed.)

Add beef broth and wine. Remove steak cubes when cooked to desired doneness.

Add flour to sauce; stir and cook until reduced to desired thickness.

TO SERVE:
Place 5 steak cubes around rice pilaf. Spoon sauce with mushrooms onto steak and around rice. Sprinkle with chopped parsley and serve.

Wayne and Debbie Pierce
Chef/Proprietors

Bon Ton Cafe
401 Magazine Street
New Orleans, LA 70130

Makes 4 servings
Source: Louisiana's Best Restaurant Recipes Compiled by John M. Bailey, Edited by Gwen McKee