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Rib Eye Steak Diane

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Ingredients
  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)
Directions

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

Course: 
Side Dish
Method: 
Stir Fried
Drink: 
Brandy
Servings: 
4

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4.2625
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

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Rib Eye Steak Diane Recipe