Steak Diane

This is a version of a classic steak preparation, that used to be a fine dining classic, often prepared tableside. It works just as well prepared in your kitchen.

The steak you use is up to your personal taste. It should be boneless. We generally use sirloin or filet when we can afford it.

This is for four steaks.

Saute steaks in a little olive oil over medium high heat until just before done, 5 minutes per side for medium rare. Remove steaks from pan and let them stand while you make the sauce. Pour the grease out of the pan, but don't disturb the bits in the bottom of the pan.

You should have everything measured and ready to add to the pan so that it only takes a few minutes to prepare.

2 tablespoons butter
1/2 cup chopped shallots
1/4 cup good quality beef broth
1/4 cup brandy
1 tablespoon dijon mustard
2 teaspoons lemon juice
1 teaspoon worcestershire sauce
chopped chives and parsley for garnish

Melt butter, saute shallots until just soft. Turn heat to high and add broth and brandy. Bring to heavy boil for 1 minutes, whisk in dijon, lemon juice, and worcestershire sauce. Pour sauce over the steaks and sprinkle with the chives and parsley. Serve and be prepared for high praise.

jlm