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.