Steak Diane

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Title: Steak Diane
Categories: Meats, Main dish
Yield: 6 servings

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6 Boneless sirloin or shell
Steaks, each 1/2" thick
Salt
Pepper
8 tb Butter
1/4 c Shallots or green onions;
-minced
1 ts Dry mustard
1 tb Worcestershire sauce
2 tb Lemon juice
2 tb Parsley; chopped
1 tb Chives; finely cut

Trim steaks of all fat. If desired, pound steaks between 2 pieces of
wax paper with wooden mallet to 1/4-inch thickness. Dry steaks with
paper towels. Sprinkle with salt and pepper on both sides.

Put 3 TBS butter in large chafing dish set over a burner (or 2
burners, if possible), or an electric skillet, very low, or a
non-stick fry/saute pan over low stove heat. Heat butter until foam
begins to subside. Cook 2 or 3 steaks for 1 minute on each side;
remove to platter and cover to keep warm. Repeat with other steaks.

Melt rest of butter in pan. Add shallots or green onions. Cook 1
minute, stirring occasionally. Add 1 tsp dry mustard. Add 1 TBS
Worcestershire sauce. Mix well.

Return steaks to pan. Cook 1 minute on each side. transfer to warm
platter or serving plates.

Add 2 TBS lemon juice to sauce remaining in pan. Add 2 TBS chopped
parsley. Add 1 TBS finely cut chives. Mix well. Heat through and pour
over steaks.

SUGGESTED ACCOMPANIMENTS: Very thin French fries, green salad, dry red
wine, green vegetable. Strawberries in wine, and coffee.

Reformatted by: Wendell Openshaw SRNP05A

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