London Broil with Hunter's Sauce

A sensational beef liver entrée. The hint of tarragon adds a nice flavor to the sauce.

Recipe Ingredients:

2 pounds london broil (round or flank steak)
1 teaspoon salt - divided use
1/2 teaspoon ground black pepper - divided use
4 tablespoons butter - divided use
1/3 pound mushrooms, sliced
1 tablespoon chopped green onion
1/3 cup white wine
1/2 cup seeded and chopped tomato
1/2 cup beef broth
1/4 teaspoon crushed dried tarragon
1 teaspoon cornstarch
2 teaspoons water

Cooking Directions:

1. Rub flank steak on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Place on a broiler rack 4 to 5-inches from heat for 3 to 4 minutes.
2. Turn and broil 3 to 5 minutes longer, to the desired degree of doneness. Transfer to a hot platter and dot with 3 tablespoons butter. Let stand in a warm place for about 5 minutes. Carve diagonally.
3. In a medium saucepan melt remaining butter and cook mushrooms, green onions, remaining salt and pepper about 10 minutes. Add white wine and cook briefly over high heat.
4. Add tomato, beef broth and tarragon. Cook, stirring occasionally, 5 minutes. Dissolve cornstarch in water and stir into sauce; cook and stir until thickened.
5. Serve over the sliced flank steak.

Makes 4 servings.