Collared Beef Recipe
Ingredients
2 pounds sirloin steak in 1 piece
1 teaspoon salt
Freshly ground black pepper
1 pound filet mignon steak in 1 piece
4 tablespoons butter
1/2 teaspoon thyme
1 onion, finely chopped
1 bay leaf
1 cup milk
Directions
Have the sirloin steak flattened to a thickness of 1/2 inch.
Rub the meat with salt and pepper.
Place the filet mignon steak over the sirloin steak, roll up and tie in several places.
Heat the butter in a heavy casserole until very hot.
Brown the meat quickly on all sides over high heat.
Lower the heat and add thyme, onion and bay leaf.
Cover the pan and simmer for 1 1/2 hours, turning occasionally.
Add a bit of butter now and then if the meat tends to stick.
Remove the meat from the pan and cool slightly before slicing.
Remove the bay leaf and add the milk, stirring up the brown bits clinging to the bottom of the pan.
Rub the meat with salt and pepper.
Place the filet mignon steak over the sirloin steak, roll up and tie in several places.
Heat the butter in a heavy casserole until very hot.
Brown the meat quickly on all sides over high heat.
Lower the heat and add thyme, onion and bay leaf.
Cover the pan and simmer for 1 1/2 hours, turning occasionally.
Add a bit of butter now and then if the meat tends to stick.
Remove the meat from the pan and cool slightly before slicing.
Remove the bay leaf and add the milk, stirring up the brown bits clinging to the bottom of the pan.
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