Steak Diane Recipe Video
This elegant dish has been a four-star restaurant classic for decades, but it’s easy enough to prepare at home. The flaming step is dramatic and fun.
Ingredients
(6 ounces each) beef loin tenderloin steaks
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons butter, divided
1 1/2 tablespoons Dijon mustard
2 teaspoons Lea & Perrins® Worcestershire Sauce, divided
2 cups thinly sliced mushrooms
2 tablespoons minced shallots or onion
1/4 cup brandy
1 cup beef broth
Directions
Pound steaks between 2 pieces of waxed paper until 1/4-inch thick. Dredge steaks 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 Lea & Perrins®; set aside.
In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Lea & Perrins®. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.
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 Lea & Perrins®; set aside.
In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Lea & Perrins®. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.
