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.
