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STEAK DIANE (VERY GOOD) 4 Tbsp. butter or margarine 4 Tbsp. finely chopped chives 2 boneless club or shell steaks (6 to 8 oz. each) 2 Tbsp. brandy or cognac 1 Tbsp. Worcestershire sauce 2 tsp. Dijon mustard few twists of freshly ground pepper 1/4 c. dry red wine Have everything ready first! In small bowl cream 2 tablespoons butter until soft. Add chives blending well. Set aside chive butter. Trim fat from meat and pound each steak with meat mallet or rolling pin to about 1/4-inch thickness. In large skillet, melt remaining butter until hot but not smoking. Add steaks and cook about 2 minutes on each side for medium rare. Heat brandy in small water. Ignite and pour flaming over steaks in skillet. Add Worcestershire sauce, Dijon mustard, pepper and red wine to pan liquids. Spoon chive butter over meat. Serve steaks with pan juices on heated platter. Serves 2. Tips for successful Steak Diane: Recipe is a fast range to table preparation. Have all ingredients assembled and ready (down to heated plates) before you begin. For extra zest, can add Dijon mustard with Worcestershire sauce. Economy Tip: Use individual minute steaks or boneless chuck (chicken steaks). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |