Steak Diane
SERVINGS
6 servings scale / convert
INGREDIENTS
1/2 tsp. salt, divided
1/4 tsp. black pepper
6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 tsp. butter
1/2 cup finely chopped shallots
1/3 cup water
2 tbsp. Worcestershire sauce
1-1/2 tbsp. fresh lemon juice
1-1/2 tbsp. dry sherry
2 tbsp. chopped fresh parsley
INSTRUCTIONS
Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
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