BLACK ANGUS BROCHETTE

1)ANGLE SLICE A TWO OR FOUR PIECES OF FRENCH BREAD AND LEAVE OVERNIGHT 
2)SAUTE HALF AND ONION THINLY SLICED IN OLIVE OIL AND BUTTER UNTIL CLEAR AND SUPPLE 
3)BROIL/GRILL A RIB EYE STEAK ADD CHOPPED GARLIC TO ONION AND CONITUE TO SAUTE 
4)ADD HALF PINT HEAVY CREAM TO ONION AND REDUCE ADD PLENTY OF SALT 
5)CROSS SLICE THE RIB EYE INTO 1/3" SLICES 
6)TOAST BREAD PILE RIB EYE ON BREAD PILE ONION ON BIB EYE 
7)POUR SAUCE OVER ALL ADD FRESH GROUND PEPPER TO TASTE


 ** TIMING IS EVERYTHING ON THIS** - YOU MIGHT WANT TO PREPARE THE SAUCE BEFORE GRILLING THE STEAK [THE FIRST TIME OUT] IF YOU ARE NOT COMFORTABLE WITH COOKING THREE THINGS AT THE SAME 


TIME ENJOY