Recipes >

Steak Diane

Ingredients

  • 4 (6 ounces each) beef loin tenderloin steaks
  • 2 teaspoons Worcestershire Sauce, divided
  • 2 cups thinly sliced mushrooms
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 tablespoons butter, divided
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons minced shallots or onion
  • 1/4 cup brandy
  • 1 cup beef broth

Prep Time:

5 minutes

Cook Time:

10 minutes

Serves:

4

This elegant dish has been a four-star restaurant classic for decades. Perfect for a special occasion or romantic dinner for two.

Why Try? When’s the last time you had a chance to wow your guests by flaming the dish?

Foodie Byte: To create a better flaming effect, make sure to get the brandy very hot, and tilt your pan a bit to “puddle” the brandy. The flame will burn off in a few seconds.

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Preparation

  1. Pound steaks between 2 pieces of waxed paper until 1/4-inch thick. Dredge steaks in flour mixed with salt and pepper.
  2. 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; set aside.
  3. In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Worcestershire. Cook and stir until hot.
  4. Return steaks to skillet and reheat for 2 minutes.
  5. Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.