Shelly's Recipe

STEAK DIANE

Category: Steaks - Beef

4 to 6 (6-oz) beef tenderloin or top loin steaks
1/4 cup (1/2 stick) Challenge European Style Butter (unsalted)
6 tbsp shallots, finely chopped
1 tsp garlic, minced
2 tsp corn starch
1/2 tsp salt
1/2 tsp dry mustard powder
1/4 tsp black pepper
3 tbsp Worcestershire sauce
1 tbsp lemon juice
1/4 cup dry vermouth
2 tbsp chives, fresh chopped

Grill, broil or pan fry steaks to desired doneness; transfer to a platter and keep warm.

In a large skillet, melt butter over medium heat and saute shallots and garlic. Add cornstarch, salt, mustard, and black pepper; combine thoroughly. Stir in Worcestershire sauce, lemon juice and vermouth. Allow sauce to come to a simmer and thicken; place steaks back in skillet turning to coat both sides with sauce. Bring the sauce back to a simmer: cook for two minutes. Remove from heat and place steaks on a platter. Pour sauce over steaks. Garnish with chives.