I have a cookbook called The New York Times 60-Minute Gourmet by Pierre Franey. I have had it for years (copyright 1980!) and have several recipes I have used since then on a regular basis. In our house the 60-Minute Gourmet is a non-working dinner code while 60-Second Delight is my work night mode of operandi.
So… what's for dinner tonight?
Let's go with Pierre's London Broil with Sauce Chasseur and String Beans with Lemon (except as you will see in the photos I forgot about the beans and grilled a zuchinni. I love this one when the tomatoes and tarragon are fresh from the garden.
a flank steak
salt
pepper
I grill my steak. Salt and generously pepper each side. Grill about 3-5 minutes per side, depending on how you like your steak. Transfer to cutting board, dot with butter and let stand for about 5 minutes to redistribute the juices.
Carve on a diagonal, serve with sauce
SAUCE CHASSEUR
2 cups sliced mushrooms
1 chopped fresh tomato (if I am in the mood I skin it first-better that way)
1 Tbl. butter
1 Tbl. shallot (1 shallot?)
1/3 cup dry white wine
1/2 cup beef broth
1/2 tsp. fresh tarragon (less if dried)
1 tsp. arrowroot or cornstarch
2 tsp. water
As usual I no longer measure. but use these ingredients
Melt butter in a saucepan, add mushrooms and shallots and cook for 10 minutes.
Add wine and simmer briefly.
Add tomatoes, beef broth and tarragon. Simmer 5 minutes, stirring occasionally.
Blend arrowroot and water and stir into sauce.
It's ready to top London Broil with. You can make this ahead of time and just warm it up.
STRING BEANS
1 lb. green beans, trimmed
butter
juice of 1/2 lemon
parsley
pepper
Simmer beans til tender
Drain. Add rest of ingredients. Toss. Serve
The sauce is really yummy. I have used in on many dishes and if I have left overs I add it to whatever refrigerator soup I am making.