Steak Diane

11 ingredients
3 steps

Ingredients

  • 1 pound Beef tenderloin, cut in 1/2 inch slices
  • 2 tablespoon Unsalted butter
  • 2 tablespoon Minced shallots
  • 2 tablespoon warmed cognac
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced parsley
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons steak sauce
  • 1/4 cup dry sherry
  • 2 teaspoons dijon mustard

Directions

  1. 1
    Pound steaks betwee waxed paper with a meat mallet until 1/4 inch thick. Melt butter in a large heavy skillet over moderate heat and saute shallots 3-4 minutes until pale golden; push to side of skillet.
  2. 2
    Raise heat to moderately high, add steaks, and brown 2-3 minutes on a side. Pour cognac over steaks and flame.
  3. 3
    Transfer steak to heated platter and sprinkle with salt and pepper. Stir remaining ingredients into skillet drippings and heat, scraping up brown bits, about 1 minute.

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