-
1
Mix water and mushrooms in large bowl.
-
2
Let stand 30 min.
-
3
Drain, reserving 1 c. liquid.
-
4
Finely chop half of mushrooms.
-
5
Slice remaining mushrooms.
-
6
Heat 4 tsp.
-
7
oil in medium skillet over medium heat.
-
8
Add in 2 Tbsp.
-
9
shallots and saute/fry 1 minute.
-
10
Add in minced mushrooms; saute/fry 5 min.
-
11
Season stuffing with salt and pepper.
-
12
Heat 1 Tbsp.
-
13
oil in large skillet over medium-high heat.
-
14
Add in 4 Tbsp.
-
15
shallots; saute/fry 3 min.
-
16
Add in sliced mushrooms; saute/fry 4 min.
-
17
Fold in brandy and boil till almost no liquid remains, about 2 min.
-
18
Add in wine; boil 3 min.
-
19
Add in broth and reserved mushroom liquid, leaving any sediment behind; boil 5 min.
-
20
Add in cream; boil till thickened, about 8 min.
-
21
Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak.
-
22
Press 1/4 of stuffing into each pocket.
-
23
Secure with toothpicks.
-
24
Heat 1 Tbsp.
-
25
oil in heavy large skillet over medium-high heat.
-
26
Add in steaks; cook to desired doneness, about 4 min per side for medium-rare.
-
27
Transfer to plates.
-
28
Add in sauce to skillet; bring to simmer, scraping up any browned bits.
-
29
Spoon sauce over steaks.
-
30
This recipe yields 4 servings.
-
31
Comments: This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party.
-
32
At the restaurant, they serve it with sauteed spinach.
