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Steak Diane

Western.Chefs's picture
Ingredients
  Rib eye steaks/Boneless top loin steaks 2 (Each 1/2 Inch Thick)
  Salt To Taste
  Butter/Margarine 2 Tablespoon (1/4 Stick)
  Shallot 1 Small, minced
  Dry sherry 1⁄4 Cup (4 tbs)
  Brandy 2 Tablespoon, slightly warmed
Directions

1. On cutting board, pound steaks until about 1/4 inch thick. Sprinkle meat lightly with salt.
2. In 10-inch skillet over medium-high heat, in hot butter, cook steaks just until browned, turning steaks once. Stir in shallot and cook, stirring, until tender, about 1 minute. Add sherry and heat. Pour brandy over steaks; with match, set aflame; turn steaks once or twice until flaming stops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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