Traditional London Broil
2 lb Flank steak; (up to 3)
1/2 c Burgundy or dry red wine
2 tb Tarragon vinegar
1 tb Finely chopped shallots or
2 Crushed peppercorns
2 Sprigs chopped tarragon
1 Sprig finely chopped chervil
1 Sprig chopped parsley
3 Egg yolks
3/4 c Melted butter
Here you go, David. This is actually my adaptation of the recipe found in
the "Joy of Cooking" cookbook.
In a small nonmetal bowl, combine Burgundy, vinegar, shallots, pepper
corns, tarragon, chervil and parsley. Place steak in a nonmetal dish or
plastic bag so it will lay as flat as possible. If using a plastic bag,
place it in a dish to catch any leaks. Add Burgundy mixture, cover/seal and
refrigerate 12 hours or overnight.
Preheat broiler. Remove steak and place on a greased broiler rack,
reserving liquid. Broil within 2 inches of heat source ? the hotter the
better ? about 7 minutes on each side making sure the meat is kept medium-
rare or medium.
In the top of a double boiler, cook reserved Burgundy mixture over direct
heat until reduced by half. Strain the mixture and cool. Then, beating
briskly over ? not in ? hot water, add alternately a little at a time egg
yolks and melted butter and beat steadily so that they are well combined
before you add all. When you have added all the butter, the sauce should
have the consistency of Hollandaise. Correct the seasoning.
Carve by slicing against or across the grain to ensure that it's tender.
Serve with finished sauce.
Posted to TNT Recipes Digest, Vol 01, Nr 919 by "Michael G. Sooter"
on Jan 8, 1998