This elegant sauce with Dijon mustard and Madeira wine will impress the most finicky dinner guest. Your guests won't know how easy it is if you don't tell them!

Steak Dianna

1 1/2 pounds round steak, pounded to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon butter
3 shallots, minced
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/4 cup beef broth
3 tablespoons Madeira wine
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Season steaks with salt and pepper. Heat butter with oil in a large skillet over medium-high heat. Add steaks and sear 2 minutes per side (for medium-rare); transfer to a serving platter and cover with foil to keep warm.
2. Add a tablespoon butter to the pan. Add shallots and sauté until fragrant, about 2 minutes. Stir in Dijon mustard, Worcestershire and broth. Stir to remove any browned bits stuck to the pan. Add wine, lemon juice and parsley; stir well. Remove from heat and swirl in remaining butter. Adjust seasoning and pour over steaks.

Makes 6 servings.