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Easy Steak Diane




Source of Recipe


beefitswhatsfordinner.com


List of Ingredients




1 pound beef chuck shoulder tender medallions, cut 3/4 inch thick
2 to 3 teaspoons lemon pepper
2 teaspoons olive oil
Chopped fresh parsley
1 tablespoon olive oil
8 ounces small mushrooms, cut into 1/4-inch thick slices
2 tablespoons finely chopped shallots or onion
2 tablespoons brandy
1/2 cup whipping cream
2 teaspoons Worcestershire sauce




Recipe



1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.
2. Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
3. Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.

Makes 4 servings.