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Current Meat Chronicle 03/2010
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Latest Recipe |
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RIBEYE DIANE
Recipes developed and demonstrated by Francois Ferreira
80g butter
4 x 150g rib eye steaks
150g mushrooms
1 bunch spring onions finely chopped
80 ml brandy
350ml demi glace
60ml sherry
60ml cream
Method: In a large skillet, heat the butter. Fry the steaks in the butter for about 3-4 minutes. Remove and keep warm.
Add the mushrooms to the skillet and sauté until tender.
Add the finely chopped spring onions and sauté for 1 minute.
Carefully add the brandy and flame, once the flames have died down add the demi-glace, sherry and cream Reduce to ¾ of the volume.
Add the steaks to the sauce turn once and serve.
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Ribeye Diane 
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