Chef Nichols Steak Diane Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: 4-6 oz beef tenderloin steak,
2 tbsp: Flour,
1/2 tsp: Salt,
1/8 tsp: Black pepper,
4 tbsp: Butter,
1 1/2 tbsp: Dijon mustard,
2 tbsp: Worcestershire Sauce,
2 cup: Mushrooms, thinly sliced
2 tbsp: Minced shallots or onion,
1/4 cup: Brandy,
1/2 cup: Beef boullion,
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.
Source from luhu.jp
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.
Source from luhu.jp