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Turn your kitchen into
a bistro when you serve this simple, yet elegant beef dish.
Easy
Beef Steak Diane
- 2 (about 1 1/4 pounds)
boneless beef top loin steaks, cut 1-inch thick
1 teaspoon grated lemon peel
1/4 teaspoon ground black pepper
Sauce:
1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1 tablespoon brandy (optional)
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
- Heat oil in large nonstick
skillet over medium heat until hot. Add mushrooms and shallots;
cook and stir 3 minutes or until tender. Remove.
- Wipe skillet out with
paper towels; spray with cooking spray. Heat over medium heat
until hot.
- Combine lemon peel and
pepper; press onto beef steaks. Place steaks in skillet; cook
12 to 15 minutes for medium rare to medium doneness, turning
occasionally. Remove; keep warm.
- Add brandy to skillet;
cook and stir until browned bits attached to skillet are dissolved.
Stir in half-and-half, lemon juice, mustard and Worcestershire
sauce. Stir in mushroom mixture; heat through. Carve steaks.
Serve with sauce.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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