Steak diane #1

Yield: 2 Servings

Measure Ingredient
2 \N 6 Oz. Steaks (Strip; Sirloin or Club); Pounded 1/4-inch Thick
\N \N Salt and Freshly Ground Black Pepper
4 tablespoons Butter
1 teaspoon Vegetable or Olive Oil
2 \N Shallots; Peeled and Minced
1½ tablespoon Dijon Mustard
1½ tablespoon Worcestershire Sauce
2 tablespoons Demi-glace
1½ tablespoon Madeira
1 teaspoon Lemon Juice; Freshly Squeezed (1 to 2)
1 tablespoon Fresh Parsley; Chopped

Season raw steaks with salt and pepper. Heat 1 tsp. butter and ½ tsp. oil in a large skillet over high heat. Sear, one steak at a time, for 45 to 60-seconds per side for a medium-rare steak. After completing both sides, repeat the process with the second steak after refreshing the skillet with an additional 1 tsp. butter and ½ tsp. oil, then transfer steaks to a warmed platter covered in foil to retain heat.

Melt 2 tsp. butter in a sauce skillet over medium-high heat. Add shallots and cook, stirring occasionally until fragrant, approximately 2-minutes.

Stir in mustard, Worcestershire and demi-glace. Add Madeira, lemon juice and parsley. Remove from heat and stir in remaining butter. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve.

Recipe by: Linda K

Posted to recipelu-digest Volume 01 Number 674 by "Diane Geary." <diane@...> on Feb 1, 1998

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