Party Planning Recipes for the month of June > |
| | Steaks in Orange Sauce
1 ounce of butter
4 fillet steaks, about 6 ounces each
Salt and freshly ground black pepper
Sprigs of fresh parsley, to garnish
To serve
2 large oranges
6 tablespoons of beef bouillon
1 tablespoon of balsamic vinegar
Cut the oranges in half, then cut off 4 thin slices and reserve for the garnish. Squeeze the juice from the remaining orange halves.
Melt the butter in a heavy bottomed skillet. Add the steaks and cook for 1 - 2 minutes on each side, or until browned and seared. Remove from the pan, season to taste with salt and pepper, set aside, and keep warm.
Pour the orange juice into the pan and add the beef bouillon and vinegar. Simmer over low heat for 2 minutes. Season the orange sauce to taste with salt and pepper and return the steaks to the pan. Heat through gently for about 2 minutes, or according to taste. Serve immediately, garnished with the reserved orange slices and the parsley. Serves 4 |
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