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Vrnda Devi
Bistro steak with mushroom sauce and Italian lettuce
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Ingredients
Directions
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Allow the meat to come to room temperature outside the refrigerator for at least half an hour.
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Bake the bread according to the instructions on the package.
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Cut the mushrooms into quarters and put them in a saucepan with the sherry.
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Bring to the boil and cook for about 10 minutes on medium heat.
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Add the cream and soy sauce, simmer for about 10 to 15 minutes until sauce is thick.
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Season with salt and pepper.
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In the meantime, sprinkle the meat with a little salt.
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Let the butter in a heavy frying pan over high heat until light brown and then lower the heat a little lower.
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Fry the steaks (for medium) for about 3 minutes per side.
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Remove the meat from the pan and rest for 5 minutes on a plate under aluminum foil.
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Cut the bread and spread with some herb butter.
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Peel the carrot and grate on a coarse grater, mix with the vinegar and the olive oil.
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Wash and dry the head lettuce.
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Tear the lettuce in large pieces at the last minute and mix with the carrot.
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Season with salt and pepper.
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Serve the lettuce in a bowl, sprinkle with grated Grana Padano.
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Serve the steak on warm plates with the bread and the sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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