Steak Diane
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, sirloin steak
|
|
| ½ | teaspoon |
prepared mustard
dry |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | tablespoon |
chives
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 | tablespoons |
cognac
heated |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, sirloin steak
|
|
| 2.5 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 15 | ml |
chives
chopped |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 45 | ml |
cognac
heated |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Preheat oil 5 minutes at 375℉ (190℃).
Meanwhile, wipe ½ inch thich steak with paper towels to remove excess moisture.
Mix dry mustard, salt and pepper.
Sprinkle over one side of steak; rub in.
Brown steak in hot oil, about 1½ minutes on each side.
Sprinkle with chives, lemon juice and worcestershire.
At tableside, pour heated cognac over steak.
Ignite. When the flame goes out, transfer steak to serving platter.
Spoon pan juices over meat and serve.
