Most don’t realize it, but London Broil is not a cut of meat, but rather a preparation. It refers to a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare, beyond which it becomes tough. It is a useful preparation for lean tough cuts of meat, such as flank steak, shoulder, and round. The sauce is a classic. Try to find the richest beef or veal stock you can find, usually prepared on-site by better food markets. This sauce can be made several days ahead and stored covered in the refrigerator. Gently reheat before using. Yields about 1 cup. You can find out more about Chef Vollmar by visiting his website: www.epicureanexchange.com
Ingredients
106
- 2 2 1/2 pounds top round roast (London Broil)
- 2 tablespoons olive oil
102
- 4 shallots minced
- 2 clove garlic minced
- 8 medium cremini mushrooms finely chopped
- 1 cup brandy or Cognac
- 2 cups rich beef stock
- 2 teaspoons drained green peppercorns
- 1 teaspoon cracked black peppercorns
- 1/2 teaspoon fennel seeds
- 2 tablespoons Maille Dijon mustard
- 1 1/4 cups heavy cream
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh tarragon
- Kosher salt to taste
Directions
- Heat the olive oil in a large skillet over medium-high heat. Season the roast with kosher salt and freshly ground black pepper. Add the meat, seasoned-side down and cook about 6 minutes per side or until internal temperature reaches 145°F for rare, 150°F for medium-rare, 160°F for medium. Remove from pan and transfer to a platter. Tent with foil and allow to rest 8 – 10 minutes.
- Over medium-high heat, saute the shallots, garlic and mushrooms, dry, until just beginning to brown. Add the brandy, beef stock, green peppercorns, cracked black pepper, fennel seed and mustard, and over high heat, reduce by half.
- Add the cream and reduce to a sauce consistency. Season with kosher salt and finish with the chopped parsley and tarragon.
- To serve, slice meat, cross grain, into 1/4-inch thick slices and arrange on platter. Serve with sauce on the side.
