Cooking For 1969 Steak Recipe

Press, Volume CIX, Issue 31984, 10 May 1969, Page 2

Cooking For 1969 Steak Recipe

(By

CILIA TIMMS)

Although beef Is re- , garded as the meat of ; meats for the English, this is usually roast beef. It is in America, Australia and New Zealand that beef in the form of steak, grilled or broiled, has outshone the popularity of all other meats. While we do not generally eat our steaks as thick as in America, a steak would, I am certain, be at the top of a popularity poU. Here is a method of cooking steak which is a classic of Haute Cuisine—Entrecote a la Mirabeau. To serve four to six you need:— 21b good rump steak cut thickly in one piece 1 tablespoon flour 2 tablespoons butter Anchovy fillets Stuffed olives 1 teaspoon Anchovy paste Butter Pepper Method: Cream the butter until soft, add flour and anchovy paste and blend. Spread this over the steak, sprinkle with pepper and grill on one side until desired state of rareness. Remove, turn it over and make a lattice work of anchovy fillets on the uncooked side. Fill each square a aliM nf niive: brush

with melted butter and place under grill until cooked to vour reculrements.