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"Steak Sinatra"

 
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gabweb
Commis Chef


Joined: 28 Jul 2007
Posts: 4

PostPosted: Sat Jul 28, 2007 11:55 am    Post subject: "Steak Sinatra" Reply with quote

Hello, fellow foodies:

I hope that someone out there can help me out. Years ago I used to go to the Smokehouse in Los Angeles and order "Steak Sinatra." It consisted of strips of beef, sauteed onions and bell peppers and garlic. I would love to get that or a similar recipe. Maybe someone out there has made something similar.
Ciao

Gaby
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6208
Location: Central PA

PostPosted: Mon Jul 30, 2007 5:43 am    Post subject: Reply with quote

Found this on the web, hope it helps.


And lookie--Steak Sinatra is somewhat odd:
Steak Sinatra
1, 12 oz. C/C Filet Mignon
1 Clove Garlic, Minced
1 Small Shallot, Sliced Thin
2 oz. Jumbo Lump Crab Meat
1 Tbsp. Whole Grain Dijon Mustard
4 oz. Heavy Cream
2 oz. Extra Virgin Olive Oil
Salt and Pepper
6 Spears Grilled Asparagus
4 oz. Roasted Garlic Mashed Potatoes


Rub filet with a extra virgin olive oil, salt and pepper. Place on grill and cook to desired temperature. Place small sauce pan over medium heat and begin to sauté the garlic and shallot. Once translucent, add the heavy cream and begin to reduce to a sauce consistency. Stir in the Dijon and season with salt and pepper. Gently fold in the crab, being sure to warm but not break the pieces.
9:50 PM
Katecoe said...

Or maybe this is it:
Steak Sinatra - Onions, bell peppers, mushrooms simmered in a red
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gabweb
Commis Chef


Joined: 28 Jul 2007
Posts: 4

PostPosted: Mon Jul 30, 2007 6:05 am    Post subject: steak sinatra Reply with quote

Pattit:

Thanks so much. It's not the one I was looking for, but it sounds great! Can't wait to try it.
-- Gaby
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6208
Location: Central PA

PostPosted: Mon Jul 30, 2007 6:06 am    Post subject: Reply with quote

Your welcome Gaby.
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gabweb
Commis Chef


Joined: 28 Jul 2007
Posts: 4

PostPosted: Mon Jul 30, 2007 6:57 am    Post subject: Reply with quote

Pattit:

I am a newbie here at Bakespace, so this is probably my fault, but I just noticed the second part of your message, referring to meat, onions, peppers sauteed in a red... and the messages stops there. Is there any way I can view the rest of your message?
Thanks again,

Gaby
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Babette
Site Admin


Joined: 28 Sep 2006
Posts: 6260
Location: Los Angeles

PostPosted: Mon Jul 30, 2007 8:22 am    Post subject: Reply with quote

gabweb wrote:
Pattit:

I am a newbie here at Bakespace, so this is probably my fault, but I just noticed the second part of your message, referring to meat, onions, peppers sauteed in a red... and the messages stops there. Is there any way I can view the rest of your message?
Thanks again,

Gaby


Hi Gaby... are you referring to the message that told you you have a comment on your forum posting or could you only see half the post here?
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demartino
Chef de Cuisine


Joined: 17 Oct 2006
Posts: 263

PostPosted: Mon Jul 30, 2007 11:12 am    Post subject: Reply with quote

Ah yes, The Smokehouse.... where old Unit Production Managers go to die...

I can't say I've ever tried the Steak Sinatra, but according to their menu, this is it:

Quote:
Tender Pieces of Filet Sauteed with Tomatoes, Sweet Onions, Tricolor Peppers, and Mushrooms. Served over Linguini.


Sounds almost like it's a cacciatore-like sauce with strips of beef. I'd probably start by taking beef (wouldn't use filet at home - maybe sirloin), slicing it into strips, searing it in a hot pan. Remove, then caramelize onions and peppers in the pan, about five minutes. Add sliced mushrooms and continue to cook until mushrooms give up their moisture. Toss in garlic and saute for 30 secnods. Then add canned, diced tomatoes (with their juice), any herbs you might like, salt, pepper and the reserved beef. Simmer until the sauce comes together and then serve over pasta.

I hope this helps. Like I said, having never ordered it, I'm making educated guesses here.
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6208
Location: Central PA

PostPosted: Mon Jul 30, 2007 11:12 am    Post subject: Reply with quote

Sorry Gaby, I found it on the web, the only thing missing from the message is it said red wine sauce. It didn't say how it was made. Sorry. By the way, welcome if I didn't already say that. Very Happy
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