Tuesday, September 22, 2009

Recipe for Easy Beef Steak Diane

Traditionally, Steak Diane was prepared tableside in the grandest dining rooms of Paris and Vienna. This stovetop version gives you equally grand results with surprisingly little effort.

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lb.)
1 teaspoon lemon peel, grated
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 pound mushrooms, small; sliced
2 tablespoons shallot, finely chopped
1 tablespoon brandy, optional
1/4 cup half-and-half
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce

1. Wash hands. Combine lemon peel and pepper; press onto steaks. Wash hands.
2. Heat oil in large nonstick skillet over medium. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet clean; coat with cooking spray.
3. Heat skillet over medium; add steaks and cook, turning occasionally, 12 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). Remove; keep warm.
4. Add brandy to skillet; cook and stir until browned bits in skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

Serving Suggestion: Carve steaks. Serve with sauce, steamed asparagus and buttered red potatoes. Refrigerate leftovers.

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