Steak Diane
- 1 pound Beef tenderloin, cut in 1/2 inch slices
- 2 tablespoon Unsalted butter
- 2 tablespoon Minced shallots
- 2 tablespoon warmed cognac
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon minced parsley
- 2 teaspoons worcestershire sauce
- 2 teaspoons steak sauce
- 1/4 cup dry sherry
- 2 teaspoons dijon mustard
- Pound steaks betwee waxed paper with a meat mallet until 1/4 inch thick. Melt butter in a large heavy skillet over moderate heat and saute shallots 3-4 minutes until pale golden; push to side of skillet.
- Raise heat to moderately high, add steaks, and brown 2-3 minutes on a side. Pour cognac over steaks and flame.
- Transfer steak to heated platter and sprinkle with salt and pepper. Stir remaining ingredients into skillet drippings and heat, scraping up brown bits, about 1 minute.
tenderloin, butter, shallots, cognac, salt, pepper, parsley, worcestershire sauce, steak sauce, sherry, mustard
Taken from www.epicurious.com/recipes/member/views/steak-diane-587fc411051b161638d26cdc (may not work)