Sliced Steak Diane

• 14 teaspoon salt
• 12 teaspoon black pepper
• 2 boneless shell steaks
• 1 large shallot, finely chopped
• 3 cups sliced white mushrooms
• 1 large garlic clove, thinly sliced
• 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• 1 (14 1/2 ounce) can beef broth
• 2 teaspoons Dijon mustard
• 12 cup fresh flat leaf parsley, chopped

1. Heat large nonstick skillet over medium heat.
2. Coat with nonstick cooking spray.
3. Season steaks with salt and pepper.
4. Add steaks to skillet; saute' about 3 minutes per side for medium-rare or longer for desired doneness.
5. Remove steaks from skillet to platter; keep warm.
6. Add the shallot, mushrooms and garlic to skillet; saute' for 5 minutes.
7. Add sherry to skillet; cook for 1 minute.
8. In small bowl, stir together the cornstarch and beef broth until well blended.
9. Add to skillet; cook, stirring occasionally, until the sauce is thickened, 2-3 minutes.
10. Stir in mustard and parsley.
11. Return steak to skillet; cook until steak is heated through, 1-2 minutes.
12. Remove steak to cutting board; slice steak.
13. Spoon mushroom sauce over steak.

salt, black pepper, shallot, white mushrooms, garlic, sherry, cornstarch, beef broth, mustard, flat leaf parsley

Taken from www.food.com/recipe/sliced-steak-diane-156523 (may not work)