Steak Diane

Steak Diane
Photo by James Carrier

Ingredients

  • 2 tablespoons dry sherry
  • ¾ cup finely chopped shallots or onion
  • Salt
  • 1 to 1 1/2 tablespoons coarse-ground pepper
  • Salt
  • 2 teaspoons dry mustard
  • 2 teaspoons dry mustard
  • + 19 more ingredients
    • ½ cup beef broth
    • ½ cup beef broth
    • 2 tablespoons brandy
    • 2 tablespoons brandy
    • 1 to 1 1/2 tablespoons coarse-ground pepper
    • 1 ½ pounds fat-trimmed narrow end of beef tenderloin
    • 1 ½ pounds fat-trimmed narrow end of beef tenderloin
    • ¼ cup white wine vinegar
    • ¼ cup white wine vinegar
    • ¼ cup dry white wine
    • ¼ cup dry white wine
    • 2 tablespoons butter or margarine
    • 2 tablespoons butter or margarine
    • 2 tablespoons dry sherry
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Dijon mustard
    • 1/3 cup whipping cream
    • 1/3 cup whipping cream
    • ¾ cup finely chopped shallots or onion

1. Cut thickest part of beef across the grain into 1 1/2-inch-long pieces. Cut thinnest end into 2-inch-long pieces. Turn each piece onto a cut side and press down firmly to flatten. 2. Sprinkle meat evenly on each side with pepper, pressing it onto the surface. 3. In an 11- to 12-inch nonstick f...

View full recipe at My Recipes

Comments

Variations on Steak Diane

  • Steak Diane
    • 4 3/4-inch-thick flatiron steaks (about 6 oz each)
    • 4 scallions
    • 1/2 cup water
    • 2 tablespoons flat-leaf parsley
    • +5 other ingredients
  • Steak Diane
    • 1 cup(s) sliced white mushrooms
    • 0.5 teaspoon(s) salt
    • 1 teaspoon(s) minced parsley
    • 2 teaspoon(s) Dijon mustard
    • 1 tablespoon(s) unsalted butter
    • +9 other ingredients


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