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Steak Diane represents a classical and mouth-watering meat dish that's a standard in white-tablecloth restaurants and, to properly be served up, must be readied at tableside. This presentation is a cracking way to impress your guests or ideal for that special romantic dinner!

 

 

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)

1 tsp. grated lemon peel

1/4 tsp. pepper

1 Tbsp. vegetable oil

2 Tbsp. brandy (optional)

2 tsp. Worcestershire sauce

1/2 lb. small mushrooms, sliced

3 Tbsp. finely chopped shallots or green onions

1/4 cup half-and-half

1 Tbsp. fresh lemon juice

2 tsp. Dijon-style mustard

 

Heat up oil in a large cooking pan over moderate heat till hot. Add mushrooms and shallots; cook and stir for four minutes or until tender. Remove.

 

On a clean cooking pan; spray with cooking spray or a couple of drops of oil, heat up over moderate heat until hot. Combine lemon peel and pepper; press onto beef steaks. Put steaks in cooking pan; cook twelve to fifteen minutes for medium rare to medium, turning over once in a while. Take out and keep warm.

 

Adding the brandy to the cooking pan, cook and stir till browned flakes attached to skillet are melted. Stir in equal, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves four.

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