This recipe comes from The Loaves and Fishes Cookbook by Anna Pump
To make this ahead of time I coat the meat with the marinade (without the Madeira wine) and freeze it for later use. The night before the dinner party I take the steak out of the freezer add the one cup of Madeira wine and let it defrost in the refrigerator.
4 TBSP (1/2 stick) butter, softened
1/4 cup Dijon mustard
1 TBSP curry powder
1 TBSP Worcestershire sauce
1 tsp salt
1 tsp ground black pepper
2 boneless 2-pound steaks, such as London broil
1 cup Madeira wine
2 TBSP butter
1/4 cup peeled and chopped shallots
1 clove garlic, peeled and minced
1 1/2cups sour cream ( used only 1 cup sour cream)
Chopped parsley (for garnish)
Mix the softened butter, mustard, curry powder,Worcesshire sauce, salt, and pepper until blended. Slather this ceamy mixture on the steak, spreading it over the sides, too. Place the steak in a noncorrosive dish. Pour the Madeira over the steak. Refrigerate for 8 hours or more.
Preheat the broiler to high heat.
Reserving the marinade, transfer the meat to a broiler for 3 minutes on each side.
Transfer the steaks to a warm platter. Keep warm.
To make the sauce, melt 2 tablespoons butter in a small, heavy saucepan. Add the shallots and garlic and saute over low heat for about 3 minutes until transparent. Add the sour cream and stir to blend.
Add the Madeira marinade to the broiler pan and scrape up all the brown bits. Pour this into the shallots and sour cream mixture. Heat the sauce, stirring constantly, until hot, but not boiling.
Transfer the meat to a cuttting board. Slice thinly on the diagonal. Transfer back to the serving platter, pour the sauce over the steak, and garnish with chopped parsley.
Yields: 8 servings
Prep time: 15 minutes (excluding marinating time)