Thin-Sliced Sirloin Steak with Herb Sauce

Here's another one that I was just so excited to try out for one, very fun little reason...  This dish has been officially "retired" from the menu, but back in the 80's, it was one of Liberty Tree Tavern's signature dishes.  I don't know why, but it always fascinates me to see how we treated food then compared to how we treat it now.  I dare say that there's no place out there that would thin-slice a sirloin and cover it with gravy before sending it out to a table!

You can tell that every inch of this recipe is very 80's cooking style, and it's just so cool.  Of course the dish is delicious, but compare that to how Disney treats a steak now...  It's an entirely different experience.

I made no significant changes to the recipe, other than leaving out the mushrooms due to allergy concerns.  The steaks themselves were pan-fried, then put in a broiler until cooked to desired doneness.  I'm a rare, medium-rare girl, and I think it looks pretty dead on.

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Thin-sliced Sirloin Steak with Herb Sauce

As is served at Liberty Tree Tavern, Magic Kingdom

°o°  6 12-ounce sirloin steaks, broiled or grilled as desired

°o°  2 12-ounce cans brown gravy

°o°  2 beef bouillon cubes

°o°  1/4 cup Dijon Mustard

°o°  1 clove garlic, chopped

°o°  1/4 teaspoon black pepper, fresh ground

°o°  1 tablespoon Worcestershire sauce

°o°  1 tablespoon butter

°o°  10 large mushrooms, sliced (if desired)

°o°  1/4 cup brandy

Keep steaks warm.

In a 4-quart saucepan, mix brown gravy, beef bouillon cubes, Dijon mustard, garlic, pepper, and Worcestershire sauce together.  Bring to a simmer and cook 10-15 minutes, stirring constantly to prevent burning and sticking.

In a small skillet, melt butter and saute sliced mushrooms.  Add brandy and flambe quickly.  Add mushrooms to the gravy and mix well.

Just before serving, thin-slice the steak and fan it on a plate.  Serve warm sauce over steak.  Also great as a dressing to potatoes.

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