Steak Diane is a classical and tasty meat dish that is a classic in white-tablecloth restaurants and
to properly be served
must be prepared at tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!
2 boneless beef top loin steaks
cut 1-inch thick (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. small mushrooms
sliced
3 Tbsp. finely chopped shallots or green onions
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.
On a clean pan; spray with cooking spray or few drops of oil
heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium
turning occasionally. Remove and keep warm.
Adding the brandy to the pan
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. Serve with sauce. Serves 4.