Steak Diane, a classic in white-tablecloth restaurants is elegant and perfect for that special romantic dinner. Rubbed with a little salt, pepper and dry mustard before broiling, the steak is finished with a rich, lemony sauce sparked with dry sherry, chives and a touch of Worcestershire.
1 pound boneless beef top sirloin steaks, 1/2-inch thick
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons lemon juice
1 1/2 tablespoons butter or margarine
1 tablespoon dry sherry
1 teaspoon Worcestershire sauce
2 teaspoons dried chives
- Preheat broiler if necessary. Remove all visible fat from the steaks. Using a meat mallet, pound the steaks to a 1/4-inch thickness. Sprinkle each side with dry mustard, salt and pepper. Rub seasonings into the meat.
- Place meat on broiler rack. Broil, turning once, until meat is lightly browned on each side or until desired doneness is reached. Place onto a warm serving dish.
- Meanwhile heat lemon juice, butter, sherry and Worcestershire sauce to boiling in a small skillet over medium-high heat. Stir to distribute ingredients; sitr in chives. Pour sauce over meat and serve.
Makes 4 servings.