Master Chef Pieter Weerz Diabetic Marinated London Broil With Mushroom Sauce Recipe

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Master Chef Pieter Weerz Diabetic Marinated London Broil with Mushroom Sauce

Paul Bushay


This guy was my boss when I worked as Executive Banquet Chef in St Louis. If you make this recipe, DON'T do anything differently! I screwed it up changing a couple of things on it. It's PERFECT as is!

★★★★★ 2 votes
15 Min
30 Min
Pan Fry


2-pound london broil
1 lb
sliced portabello mushrooms
2 c
dry red wine
1/2 c
cup fresh parsley, minced
1 tsp
dried, crushed rosemary
3 clove
garlic, minced
2 Tbsp
shallots, minced
2 c
beef stock
1 c
diced tomatoes


1Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plastic bag, squeeze out as much air as you can and secure
2Place the bag in a baking dish ad put it in the refrigerator overnight to marinate
3Remove beef from marinade and place in a large skillet. Reserve the marinade for use in Step 6
4Cook over medium heat until cooked to your liking
5Remove from the pan and set aside to rest
6In the same skillet, place reserved marinade, beef stock and tomatoes and cook over low heat for 15 - 20 minutes
7Slice London broil, thinly, against the grain and pour sauce over meat.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: English
Other Tag: Quick & Easy