Side Pannel
Chef Nichol's Steak Diane
Chef Nichol's Steak Diane
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Meat
Ingredients List
- 4 4-6 oz beef tenderloin steak
- 2 tb Flour
- 1/2 ts Salt
- 1/8 ts Black pepper
- 4 tb Butter
- 1 1/2 tb Dijon mustard
- 2 tb Worcestershire Sauce
- 2 c Mushrooms, thinly sliced
- 2 tb Minced shallots or onion
- 1/4 c Brandy
- 1/2 c Beef boullion
Directions
Pound steaks btween 2 pieces of waxed paper until 1/4 inch thick. Dredge
in flour mixed with salt and pepper. In large skillet melt 1 tablespoon
butter. Add steaks; brown about 1 minute on each side; remove steaks to a
platter. Spread both sides with mustard and sprinkle with 1 teaspoon
worcestershire sauce; set asside. In same skillet melt remaining butter.
Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir
in boullion and remaining worcestershire sauce. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if
desired.
If wanted, substitute cubed or individual portions of beff round steaks,
pounded.
in flour mixed with salt and pepper. In large skillet melt 1 tablespoon
butter. Add steaks; brown about 1 minute on each side; remove steaks to a
platter. Spread both sides with mustard and sprinkle with 1 teaspoon
worcestershire sauce; set asside. In same skillet melt remaining butter.
Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir
in boullion and remaining worcestershire sauce. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if
desired.
If wanted, substitute cubed or individual portions of beff round steaks,
pounded.
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