Steak Diane

• 4 (8 oz.) steaks, cut 1/2 inch thick from top loin strip or tenderloin
• 1 1/2 Tbsp. green peppercorns, packed in water or fresh ground pepper
• drops of soy sauce
• olive or peanut oil
• small pitcher of oil and 1 stick butter
• 1/4 c. minced shallots or scallions
• 1/4 c. fresh parsley, chopped
• 1 Tbsp. cornstarch, blended with 1 Tbsp. Dijon mustard and 1 c. bouillon
• Worcestershire sauce
• juice of 1/2 lemon
• cognac and Port or Madeira

1. Trim steaks and pound between pieces of wax paper to reduce them to 1/4 inch thick.
2. Crush drained green peppercorns with spoon and spread on both sides of steak or use ground black pepper.
3. Add a few drops of soy sauce and olive oil.

tenderloin, green peppercorns, drops of soy sauce, olive, pitcher of oil, shallots, fresh parsley, cornstarch, worcestershire sauce, lemon, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718283 (may not work)