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Rib Eye Steak Diane

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  Tenderloin steaks/Rib-eye steaks 4
  Butter 4 Tablespoon
  Snipped chives 4 Tablespoon
  Snipped parsley 4 Tablespoon
  Dijon mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry vermouth 1⁄2 Cup (8 tbs)
  Brandy 1⁄4 Cup (4 tbs)

In a large chafing dish or electric frying pan, melt 2 tablespoons of the butter and brown steaks quickly, turning once.
Remove to platter.
Add remaining butter, chives, parsley, mustard, Worcestershire sauce, salt and pepper and bring to a light boil.
Add vermouth and simmer, stirring occasionally for 2 to 3 minutes.
Heat brandy in a small saucepan (do not boil).
Return steaks to skillet.
Pour heated brandy over steaks and flame.
Serve as soon as flame dies, spooning sauce over the steaks.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 554 Calories from Fat 257

% Daily Value*

Total Fat 29 g44.4%

Saturated Fat 13.8 g68.9%

Trans Fat 0 g

Cholesterol 199.7 mg66.6%

Sodium 288.8 mg12%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.93 g3.7%

Sugars 0.9 g

Protein 56 g113%

Vitamin A 45.8% Vitamin C 48%

Calcium 10.2% Iron 29.8%

*Based on a 2000 Calorie diet


Rib Eye Steak Diane Recipe