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| Chef Nichol's Steak Diane Recipe |
Category: Beef / Meats
Rating:
N/A
Servings: 4
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Ingredients
4 4-6 oz beef tenderloin steak
2 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tablespoon butter
1 1/2 tablespoon dijon mustard
2 tablespoon worcestershire sauce
2 cup mushrooms, thinly sliced
2 tablespoon minced shallots or onion
1/4 cup brandy
1/2 cup beef boullion
Cooking Directions:
Pound steaks btween 2 pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired. If wanted, substitute cubed or individual portions of beff round steaks, pounded.
meats,beef
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