The chef's steak diane
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1-inch Rib eye steaks | |
| 2 | tablespoons | Butter |
| ¼ | cup | Shallots; chopped fine *OR* |
| 2 | tablespoons | Onion; chopped fine |
| 2 | cups | Fresh mushrooms; sliced |
| ¼ | cup | Madeira wine |
| 1 | tablespoon | Worcestershire sauce |
| ⅓ | cup | Beef broth |
| 1 | tablespoon | Fresh parsley; chopped |
| Salt and freshly ground pepper to taste | ||
Directions
Trim the steaks into a teardrop shape. Butterfly the steaks by cutting horizontally up to ½ in (1¼ cm) of one of the long sides. Do not cut through completely. Open the steaks and flatten into heart shape. Saute in butter in a large skillet until desired degree of doneness. Remove from pan. In same pan, using butter left in pan, saute the shallots until soft and transparent. Add the mushrooms and saute 1 to 2 minutes. Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat. Allow to reduce by half. Serve sauce on top of steak and sprinkle with chopped parsley. Serves 2.
NOTES : This heart shaped entree will prove to your Valentine that you wea= r your heart on your plate as well as your sleeve. Bon appetit from the Chef and staff at World Wide Recipes Recipe by: World Wide Recipes - TheChef@...
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998