Steak Diane

---------- Recipe via Meal-Master (tm) v8.03

Title: Steak Diane
Categories: Beef, Main dish, Sauces
Yield: 2 Servings

2 6 oz boneless rib eye steaks
1/3 c Beef broth
2 ts Worcestershire sauce
1 ts Fresh lemon juice
1 ts Dijon mustard
1 1/2 ts Cognac
1 1/2 ts Sherry
1/2 ts Cornstarch
1 tb Unsalted butter
1 tb Olive oil
1/2 c Shallot; thinly sliced
2 ts Fresh parsley; minced

Flatten steaks to 1/4 inch thickness between sheets
of dampened waxed paper. In small bowl combine both,
Worcestershire sauce, lemon juice, mustard, cognac,
sherry and cornstarch. Mix well. In large heavy
skillet heat butter and oil over moderately high heat
until foam subsides. Saute steaks about 45 seconds on
each side for medium rare. Transfer steaks to a
plate. Saute shallots in drippings over moderately
low heat, stirring, until soft. Stir broth mixture
then add it to the skillet with any juices that have
accumulated on plate. Boil sauce, stirring, 1 minute
or until thickened. Pour over steaks. Sprinkle with
parsley. Serves 2. From The Denver Post Food Section
10/2/96 - from Best of Gourmet l990 edition.

Formatted for MM by Pegg Seevers 10/2/96

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