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Company Steaks Jardiniere

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  Beef top loin steaks/Rib eye steaks 4 (Each 1/2 Inch Thick)
  Radishes 6 Ounce (1 Bag)
  Chinese pea pods 3⁄4 Pound
  Savory 1⁄2 Teaspoon
  Salt To Taste
  Butter/Margarine 1
  Green onion 1 Large, minced
  Dry sherry 3 Tablespoon

1. Preheat broiler if manufacturer directs. Trim several pieces of fat from edge of steaks. In 12-inch skillet over medium heat, heat beef fat until lightly browned. Using spoon, press and rub fat over bottom of skillet to grease it well and render fat. Discard solid pieces of fat.
2. Cut each radish in half, or into quarters if large. Add radishes to rendered fat in skillet and cook about 5 minutes, stirring occasionally. Add Chinese pea pods, savory, 3/4 teaspoon salt, and 1 tablespoon butter or margarine; over medium-high heat, cook vegetables until tender-crisp, stirring frequently. With slotted spoon, remove vegetables to warm large platter; keep warm.
3. Meanwhile, place steaks on rack in broiling pan. Broil about 6 minutes for rare, turning steaks once.
4. Add green onion and 2 tablespoons butter or margarine to skillet; cook over medium heat until onion is tender, stirring occasionally. Stir in sherry; cook 1 minute.

Recipe Summary

Main Dish

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