GB
Chief Eating Officer
OK here is the recipe I am cooking for dinner tonight. I do not have sage and don't want to spend the money on it. What can I use in it's place?
CUBE STEAK DIJON
2 12-ounce cube steaks
2 tablespoons (1/4 stick) butter
1/3 cup finely chopped shallots
1 teaspoon dried rubbed sage
1/3 cup dry vermouth
1/2 cup whipping cream or half and half
2 tablespoons whole grain Dijonmustard
Sprinkle steaks with salt and pepper. Melt1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks insingle layer and cook until browned, turning once, about 3 minutes per side.Transfer to work surface; cut each steak in half.
Melt 1 tablespoon butter in same skilletover medium-high heat. Add shallots and sage; sauté until soft, about 30seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir incream and mustard. Reduce heat to medium-low; simmer until slightly thickened,about 1 minute. Season with salt and pepper. Divide steaks among plates, spoonsauce over, and serve.
CUBE STEAK DIJON
2 12-ounce cube steaks
2 tablespoons (1/4 stick) butter
1/3 cup finely chopped shallots
1 teaspoon dried rubbed sage
1/3 cup dry vermouth
1/2 cup whipping cream or half and half
2 tablespoons whole grain Dijonmustard
Sprinkle steaks with salt and pepper. Melt1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks insingle layer and cook until browned, turning once, about 3 minutes per side.Transfer to work surface; cut each steak in half.
Melt 1 tablespoon butter in same skilletover medium-high heat. Add shallots and sage; sauté until soft, about 30seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir incream and mustard. Reduce heat to medium-low; simmer until slightly thickened,about 1 minute. Season with salt and pepper. Divide steaks among plates, spoonsauce over, and serve.