MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Steak Diane
Categories: Beef
Yield: 1 Serving
Rib eye or loin steak; 1/2"
-thick
2 1/2 tb Butter
1 tb Chives; finely minced
1 tb Parsley; finely minced
Salt & pepper; to taste
1 tb Shallot; finely minced -OR-
1 tb Green onion & garlic; finely
-minced
1 tb Cognac
2 tb Sherry
1 1/2 ts Worcestershire sauce
Note: each steak must be sauteed separately
Remove any membrane or fat surrounding steak and pound as flat as
possible. If meat is not tender enough to pound really thin, slice
steak horizontally through the middle, leaving it joined along one
side, open out (butterfly) and pound to flatten.
Cream 1-1/2 tb butter, chives, parsley, salt, and pepper together.
Melt remaining 1 tb butter over medium heat with shallot, which should
soften but not brown.
Increase heat and sauté steak quickly, about 1/2 minute per side or
until just seared. Remove and keep warm.
Flame pan with cognac, reduce heat, add seasoned butter, sherry, and
if desired, worcestershire sauce. Cognac will flame easier if heated
first.
When blended, replace steak for an instant, turn once, serve.
Recipe by Mimi Hiller
Recipe FROM: <
https://web.archive.org/web/20211017161905/
http://recfoodcooking.org/sigs/Mimi Hiller/Steak Diane.html>
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