Rosemary-mustard London broil with wild mushroom glaze from White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant by Judy Wicks and Mardee Haidin Regan and Kevin Von Klause and Elizabeth FitzGerald

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with onions; White cheddar and red-skinned potato gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LouiseQuasiChef on April 13, 2019

    A tried-and-true fantastically flavorful marinade for flank steak! I have made this for many years since the book, now tattered, stained, first came out. Even if you don't make the demi glace sauce and serve au naturel! It's a winner! Oh, and I don't think the meat needs more than 2 hours of marinating -- six hours gets it kinda mushy.

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