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.
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