Steak Diane is a standard & tasty flesh dish that is a classical in white-tablecloth eateries and, to decently be served, must be prepared at tableside. This introduction is a fine path to impress your guests or ideal for that special loving dinner!
2 boned beef top loin steaks, split 1-inch clotted (about 1 1/4 lbs.)
1 tsp. grated lemon peel
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 Tbsp. brandy (optional)
2 tsp. Worcestershire sauce
1/2 lb. little mushrooms, sliced
3 Tbsp. finely chopped shallots or light-green onions
1/4 cupful half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
Heat oil in a oversized pan over medium heat till hot. Add mushrooms & shallots; prepare & stir for 4 minutes or till tender. Remove.
On a tidy pan; spray with preparing spray or couple of drops of oil, heat over medium heat till hot. Combine lemon peel & pepper; press onto beef steaks. Place steaks in pan; prepare twelve to fifteen minutes for medium rare to medium, turning occasionally. Remove & keep warm.
Adding the brandy to the pan, prepare & stir till browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard & Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves 4.
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