Steak Diane

• 2 boneless beefsteaks, 4 to 6 oz each
• 1 beef bullion cube
• 1/3 cup boiling water
• 1 teaspoon dijon or mild mustard
• 1 teaspoon cornstarch
• 1 Tablespoon butter or margarine
• 1 Tablespoon vegetable oil
• 2 Tablespoon chopped green onion
• 1 Tablespoon chopped parsley
• (I have substituted chopped basil)
• worchestershire sauce
• lemon juice

1. 1. Trim off excess fat around steaks. Place the steaks between two peices of waxed paper or plastic wrap and pound to flatten meat to a thickness of about 1/4 of an inch. Sprinkle with pepper. Cover steaks with plastic wrap and refrigerate until ready to cook.
2. 2. The steaks and sauce take just a few minutes to prepare so have all your ingredients close at hand. Begin by dissolving the beef bullion cube in the boiling water. Then add mustard and cornstarch, stirring until blended.
3. 3. Heat skillet over medium high heat. Add butter and oil. Place two steaks in skillet, if doubling recipe, cook only two steaks at a time. Saute on one side for 1 minute. Turn using two forks and saute the other side for 1 minute. Cook longer for medium or well done. Transfer steaks to a plate. Set aside.
4. 4. Add chopped onion, parsley (or basil) to skillet and saute several seconds. Stir buillion mixture to blend any cornstarch that may have settled while standing. Pour into skillet and stir until sauce boils and thickens slightly. Add 2 or 3 shakes of worchestershire sauce and two squirts or so of lemon juice. Stir to blend.
5. 5. Return meat to skillet. Turn over to coat both sides with the sauce. Place steaks on dinner plates. Spoon remaining sauce over steaks, Serve at once.

boneless beefsteaks, beef, boiling water, mustard, cornstarch, butter, vegetable oil, green onion, parsley, basil, worchestershire sauce, lemon juice

Taken from www.epicurious.com/recipes/member/views/steak-diane-1273658 (may not work)