Delaware Steak Diane
- 6 filet mignon steaks, 1 inch thick
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 2 teaspoons butter
- 6 shallots, minced
- 6 fresh mushrooms, sliced
- 4 teaspoons minced fresh chives
- 4 teaspoons fresh parsley
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- 2 ounces brandy
- Pound steaks to 1/2 inch thick.
- Melt butter and oil in saute pan on medium-high heat, but do not burn butter.
- Add steaks and brown on one side until blood comes on top; then turn and cook for one more minute longer (will be rare).
- You may cook for one more minute if you want medium rare, but do not overcook because they can dry out.
- SAUCE: Melt butter in saucepan and add shallots, mushrooms, chives, and parsley.
- When shallots soften, add Worcestershire, salt and pepper.
- Now add Sauce to meat and simmer 2 minutes.
- Add brandy and touch with lighted match.
filet, butter, vegetable oil, butter, shallots, mushrooms, fresh chives, fresh parsley, worcestershire sauce, salt, brandy
Taken from www.food.com/recipe/delaware-steak-diane-346336 (may not work)