Silversage
Head Chef
This one is real quick & easy if you have some brown sauce (espagnole) or something similar in the freezer. It doesn't have a name - it's just one of my fall backs when I'm in a hurry.
Sear a flank steak and cook till just medium rare. Set aside to rest.
Saute sliced 'shrooms, then deglaze the pan with brown sauce, a generous spoonful of dijon mustard, and toss in the capers.
Thinly slice the meat on the diagonal, and spoon the sauce over.
You could probably do a reduction of wine & stock if you don't have the brown sauce.
Sear a flank steak and cook till just medium rare. Set aside to rest.
Saute sliced 'shrooms, then deglaze the pan with brown sauce, a generous spoonful of dijon mustard, and toss in the capers.
Thinly slice the meat on the diagonal, and spoon the sauce over.
You could probably do a reduction of wine & stock if you don't have the brown sauce.