Chef nichol's steak diane
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 4-6 oz beef tenderloin steak | |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 4 | tablespoons | Butter |
| 1½ | tablespoon | Dijon mustard |
| 2 | tablespoons | Worcestershire Sauce |
| 2 | cups | Mushrooms, thinly sliced |
| 2 | tablespoons | Minced shallots or onion |
| ¼ | cup | Brandy |
| ½ | cup | Beef boullion |
Directions
Pound steaks btween 2 pieces of waxed paper until ¼ inch thick.
Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired.
If wanted, substitute cubed or individual portions of beff round steaks, pounded.