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Chef Nichol’s Steak Diane

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Beef	4	Servings

INGREDIENTS

4		4-6 oz beef tenderloin steak
2	tb	Flour
1/2	ts	Salt
1/8	ts	Black pepper
4	tb	Butter
1 1/2	tb	Dijon mustard
2	tb	Worcestershire Sauce
2	c	Mushrooms, thinly sliced
2	tb	Minced shallots or onion
1/4	c	Brandy
1/2	c	Beef boullion

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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