Sliced Shell Steak on Parmesan Toast with Shallot and Sour Cream Sauce

1. 1

   Toast the bread slices on a rack in a preheated 350F.

2. 2

   oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.

3. 3

   In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened.

4. 4

   Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.

5. 5

   Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute.

6. 6

   Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices.

7. 7

   Nap the steak with the reserved juices and serve it with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.