Subj : BH&G 2361
To   : ALL
From : DAVE DRUM
Date : Sat Apr 10 2021 16:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scandinavian Steak & Potatoes
 Categories: Beef, Wine, Potatoes, Herbs, Citrus
      Yield: 4 Servings
 
      8 oz Pearl onions
      1 lb Whole, tiny, new potatoes;
           - halved
      2 tb Olive oil
      3 tb Scandinavain Lemon Spice Mix
           - (below)
      1 ts Salt
  1 1/2 lb Beef flat iron steak
    3/4 c  Dry white wine
      5 tb Butter; in pieces
      1 tb Snipped fresh parsley
           Prepared horseradish
    1/2 ts Fine shredded lemon peel

MMMMM----------------SCANDINAVIAN LEMON SPICE MIX---------------------
      2 tb Dried dill weed
      2 tb Dried tarragon; crushed
      2 ts Dried lemon peel
      2 ts Onion powder
      1 ts Caraway seeds
      1 ts Ground black pepper
 
  Shake everything together in a small jar, cover, and store
  in a cool, dark place for up to 6 months.
  
  Set oven @ 450 degrees F.
  
  In a medium saucepan bring 3 cups water to boiling. Add
  onions; boil for 1 1/2 minutes. Drain and rinse with cold
  water. Slice off root ends; slip off and discard skins.
  Set aside.
  
  In a large bowl combine potatoes, oil, 1 tablespoon of the
  spice mix, and 1/2 teaspoon of the salt. Toss to mix.
  Spread cut side down in a a single layer in a shallow
  baking pan. Roast, uncovered, for 15 minutes. Add onions
  to baking pan with potatoes. Roast for 15 minutes more or
  until vegetables are tender and browned. Remove from heat.
  Cover with foil and keep warm.
  
  Preheat broiler. Rub steak with remaining 1/2 teaspoon
  salt and remaining spice mix. Place steak on the unheated
  rack of a broiler pan. Broil steak 4 to 6 inches from the
  heat for 5 minutes per side or until desired doneness.
  Transfer steak to a cutting board; cover and let stand 5
  minutes.
  
  Carefully add wine to hot broiler pan, scraping up browned
  bits. Transfer sauce to a small saucepan. Bring to boiling
  and boil gently, uncovered, for 3 minutes or until liquid
  reduces to 1/2 cup. Remove from heat and gradually whisk
  in butter, a few pieces at a time. Whisk in any juices on
  cutting board from steak.
  
  Slice steak and arrange on plates with potatoes and
  onions. Pour on sauce and top with parsley, horseradish
  and lemon peel.
  
  CHARRED LEMON: If desired, in step 2 add a halved lemon to
  the baking pan, cut side down, with the potatoes. Roast as
  directed with the potatoes.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If your mother cooks Italian food, why should you go to a restaurant? 
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