Brandied Steak Diane
|Sirloin steak||3 , cut 1/2 inch thick|
|Cooking oil||2 Tablespoon|
|Minced shallots/Green onions||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Canned beef consomme||10 1⁄2 Ounce, chilled|
|Worcestershire sauce||1 Teaspoon|
Pound steaks with mallet or wine bottle to 1/4 inch thick.
Pierce steaks with tines of fork on one end; roll up steaks.
Unroll 1 steak into sizzling butter and oil in heavy skillet.
Cook 1 minute on each side.
Remove to heated platter.
Place remaining sieaks, one at a time, in hot-oil mixture; cook 1 minute on each side.
Return steaks on platter to skillet.
Turn heat to high; pour brandy over steaks.
Ignite brandy; shake pan until flame is extinguished.
Reduce heat; cook 1 minute.
Add shallots; cook 2 minutes.
Sprinkle with parsley, stirring well.
Add consomme, 1 spoonful at a time, to steak mixture in skillet; bring to boil.
Spoon about 2 tablespoons pan liquid onto warm platter.
Remove steaks to platter; keep warm.
Cook pan liquid vigorously until reduced by half.
Season with salt and pepper; stir in Worcestershire sauce.
Spoon sauce over steaks