Steak DianeYield: 2 servings2 (6 ounce) filet mignons, thawed
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 teaspoon Dijon-style mustard
2 tablespoons shallots, minced
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon fresh chives, minced
1 teaspoon Brandy
1 tablespoon fresh parsley, mincedSeason both sides of steak with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saut? over medium heat 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm.Add into pan drippings, 1 tablespoon butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top.
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 teaspoon Dijon-style mustard
2 tablespoons shallots, minced
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon fresh chives, minced
1 teaspoon Brandy
1 tablespoon fresh parsley, mincedSeason both sides of steak with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saut? over medium heat 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm.Add into pan drippings, 1 tablespoon butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top.
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