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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a bowl, combine wine, water, onion, shallots, cinnamon, bay leaf, clove, parsley, thyme, salt, and pepper. Arrange meat slices in one layer in a shallow dish and pour marinade over, turning to moisten. Marinate 2 hours, turning once.
Remove steaks from marinade and reserve marinade. Heat butter and oil in a large skillet and brown steaks for 2 to 3 minutes on each side. Transfer to a baking dish and set aside. Strain the marinade.
Add flour to fat in skillet and cook on low heat, mixing with a wooden spoon, until flour is lightly browned. Pour in strained marinade, chicken stock, and brandy or wine. Stir constantly with wire whisk and bring to a boil, stirring constantly until sauce is smooth and slightly thickened. Pour sauce over steaks and bake at 350F degrees for 7-10 minutes.
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