Chef nichol's steak diane

4 Servings

Ingredients

Quantity Ingredient
4 4-6 oz beef tenderloin steak
2 tablespoons Flour
½ teaspoon Salt
⅛ teaspoon Black pepper
4 tablespoons Butter
1½ tablespoon Dijon mustard
2 tablespoons Worcestershire Sauce
2 cups Mushrooms, thinly sliced
2 tablespoons Minced shallots or onion
¼ cup Brandy
½ cup Beef boullion

Directions

Pound steaks btween 2 pieces of waxed paper until ¼ inch thick.

Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired.

If wanted, substitute cubed or individual portions of beff round steaks, pounded.

Related recipes