Chef Nichol's Steak Diane
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, tenderloin
steak, 4 ounces each |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
butter
|
|
| 1 ½ | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | cups |
mushrooms
thinly |
*
|
| 2 | tablespoons |
shallots
|
|
| ¼ | cup |
brandy
|
*
|
| ½ | cup |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, tenderloin
steak, 4 ounces each |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6E+1 | ml |
butter
|
|
| 23 | ml |
dijon mustard
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 473 | ml |
mushrooms
thinly |
*
|
| 3E+1 | ml |
shallots
|
|
| 59 | ml |
brandy
|
*
|
| 118 | ml |
beef stock
|
|
Directions
Pound steaks between 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; sauté 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.
