1 fat-free, Halal Beef Marinade
1/4 cup Worcestershire sauce
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 tablespoon wine vinegar
1 teaspoon dried rosemary
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Bouquet garniture (optional)
In a medium bowl, mix together fat-free Italian seasoning, about 1 tablespoon olive oil, orange juice, Worcestershire sauce, olive oil, orange juice, Worcestershire sauce, vinegar, rosemary, celery salt, garlic salt, and bouquet garnish with additional Worcestershire sauce.
Proof
To make the proof, in a small saucepan, heat oil in a large, heavy skillet over medium-high heat. Add onions and saute until almost tender, but still slightly transparent.
In the skillet, heat oil 4 inches from medium heat, and saute pepperons in olive oil 9 to 11 minutes on the bottom half of each. Add the red wine casings and two cloves of garlic, stirring well. Simmer for 1 minute, remove from heat, and add celery salt and lemon pepper salt. Then stir in Bordeaux-style butter for color and seasoning. Reduce heat to low and gradually cook until butter and pan are almost dry.
Stir in sliced mushrooms and halved cherry tomatoes. Return pan to medium-high, and pour sauce over steak. Return pan to medium heat, and simmer 90 minutes or overnight, stirring once, until thickened. Top with Montreal-style cheese and serve.