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Brandied Steak Diane Recipe
|Sirloin steak||3 , cut 1/2 inch thick|
|Cooking oil||2 Tablespoon|
|Minced shallots/Green onions||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Canned beef consomme||10 1⁄2 Ounce, chilled|
|Worcestershire sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 2151 Calories from Fat 1341
% Daily Value*
Total Fat 150 g230.5%
Saturated Fat 58.2 g290.8%
Trans Fat 0 g
Cholesterol 417 mg
Sodium 3280.7 mg136.7%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.53 g2.1%
Sugars 3.8 g
Protein 166 g331.5%
Vitamin A 47.5% Vitamin C 38.3%
Calcium 22.5% Iron 70.3%
*Based on a 2000 Calorie diet
Pierce steaks with tines of fork on one end; roll up steaks.
Unroll 1 steak into sizzling butter and oil in heavy skillet.
Cook 1 minute on each side.
Remove to heated platter.
Place remaining sieaks, one at a time, in hot-oil mixture; cook 1 minute on each side.
Return steaks on platter to skillet.
Turn heat to high; pour brandy over steaks.
Ignite brandy; shake pan until flame is extinguished.
Reduce heat; cook 1 minute.
Add shallots; cook 2 minutes.
Sprinkle with parsley, stirring well.
Add consomme, 1 spoonful at a time, to steak mixture in skillet; bring to boil.
Spoon about 2 tablespoons pan liquid onto warm platter.
Remove steaks to platter; keep warm.
Cook pan liquid vigorously until reduced by half.
Season with salt and pepper; stir in Worcestershire sauce.
Spoon sauce over steaks