Steak Diane
Source of Recipe
Jo Gainey
2 boneless beef top loin steaks, cut 1 inch thick (about 24 ounces)
1 teaspoon grated lemon peel
1/4 teaspoon pepper
Sauce:
1 Tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
Combine lemon peel and pepper; press onto beef steaks. Set aside.
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms
and shallots; cook and stir 3 minutes or until tender. Set aside.
Wipe skillet out with paper towels; spray with cooking spray. Heat over
medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for
medium rare to medium doneness, turning occasionally. Remove; keep warm.
Allow skillet to cool slightly.
Add brandy to skillet; cook and stir until browned bits attached to skillet
are dissolved. Stir in half-and-half, lemon juice, mustard and
Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks.
Serve with sauce. Serves 3-4
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