Shelly's Recipe

STEAK DIANE - Using Rib Eye

Category: Steaks - Beef

4 (6 oz) boneless rib eye steaks or butterflied filets
2/3 cup beef broth
4 tsp Worcestershire sauce
4 dashes hot sauce
2 tsp lemon juice and Dijon mustard
3 tsp cognac and sherry or red wine
1 tsp cornstarch
2 tbsp unsalted butter and olive oil
2 clove garlic, minced
1 cup shallots, thinly sliced
1 cup mushrooms, thinly sliced
4 tsp minced parsley

Flatten steaks to 1/4 inch thickness between sheets of dampened waxed paper. In a small bowl, combine next 6 ingredients; mix well.

Combine cognac and sherry in a saucepan and heat it; set aside. In a heavy skillet, saute garlic and shallots for 3-4 minutes. Remove and set aside.

Heat butter and oil until foam subsides. Saute steaks about 1 minute on each side. Transfer steaks to a platter. Stir together reserved mixtures in the skillet, stirring together with any beef juices accumulated on the plate. Light the mixture with a match until the flame stops and bring the sauce to a boil, stirring about 1 minutes or until thickened. Pour over steaks and sprinkle with parsley. Serves 4