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make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes. add brown gravy and au jus ,simmer to reduce add cream sherry and ignite set aside. mix panko crumbs and chopped almonds. season each steak with salt and pepper and garlic powder on both sides. grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on. remove from heat dredge steaks in flour dip in buttermilk and then in panko and almond mixture. fry on all sides in remaining butter and olive oil. plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.
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Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops