Excellent Steak Diane
Yield
4 servingsPrep
15 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, sirloin steak
6 ounces each |
*
|
| 2 | tablespoons |
butter
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | x |
salt
and pepper |
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, sirloin steak
6 ounces each |
*
|
| 3E+1 | ml |
butter
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
salt
and pepper |
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Put 4 sirloin steaks, each about 6 ounces, between pieces of waxed paper and pound to a ⅓ inch thickness.
Heat in small saucepan: 2 tablespoons butter.
Add 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.
Add 2 tablespoons Worcestershire sauce and heat to bubbling.
Keep the sauce hot.
Heat in 12 inch skillet or chafing dish: 6 tablespoons butter.
When it begins to brown, add steaks and cook for 3 minutes.
Turn and cook for 2 to 3 minutes longer or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper.
Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley.
