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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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