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Crouching Lion’s Slavonic Steak

I have been fortunate to work with Executive Chef Robert Denis on several occasions. This is a timeless recipe that he maintained for those of us that missed the Crouching Lion in Kaaawa. In the days of long ago, waiters would finish preparing the steaks tableside to ooo’s and aaa’s. Thank you Chef for keeping the tradition going for us as long as you did.

 

 

 

 

 

 


Posted By: Deirdre K Todd
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Crouching Lion’s Slavonic Steak

4 each 8-oz. filet mignon

2 tsp. olive oil
¼ c. butter
2 cloves garlic, minced
garnish: chopped parsley

Marinade:
2 c. olive oil
4 cloves garlic, minced
1/4 lb. fresh herbs (thyme, rosemary & parsley), chopped
2 TB freshly cracked black pepper


Cooking Process:

In a mixing bowl; whisk together marinade ingredients. Place filets in marinade; refrigerate overnight. For service: In a skillet over medium heat; warm oil. Remove filets from marinade and sear on both sides.In a separate skillet over medium heat; warm butter and garlic. Cook until garlic is just lightly brown. Slice steak as desired and sauté to desired doneness in pan with butter. Sprinkle with parsley. Serves 4-6.

Nutritional Information:

There are no nutritional values recorded for this Crouching Lion’s Slavonic Steak recipe.

User Reviewsview all rating
Reviewed on: Mar 8, 2014 By
I have had the pleasure of eating a Crouching Lion Steak Slovonic in the glory days of the establishment many years ago. It was superb. Thanks for t
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