Steak Diane
Nancy Quinnpage 26
Ingredients
- 2 Tenderloin or Rib Eye Steaks, no more than 1/2 inch
- 1/4 Cup Dry Vermouth
- 2 Tablespoons Fresh Parsley, chopped
- 1/2 Teaspoon Worcestershire Sauce
- Freshly Ground Black Pepper, to taste
- 2 Tablespoons Butter
- 1/4 Cup Fresh Chives, chopped
- 1/2 Teaspoon Dijon Mustard
- Salt, to taste
- 2 Tablespoons Brandy
Instructions
In a large skillet, melt the butter. Add the vermouth and stir together bringing it to a slow boil. Add chives, parsley, mustard and Worcestershire sauce. Simmer, stirring occasionally, for a few minutes. Add the steaks and cook over high heat 2 to 3 minutes on each side. Season each side with salt and pepper. Heat the brandy and add to the skillet. Set ablaze and cook a moment longer until it burns out. Plate the steaks and pour a little bit of the sauce over them. Serves 2.