The chef's steak diane

Yield: 1 Servings

Measure Ingredient
2 \N 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
\N \N Salt and freshly ground pepper to taste

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

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