Subj : Steak Diane
To   : All
From : Ben Collver
Date : Fri Aug 02 2024 08:58 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Steak Diane
Categories: Beef
     Yield: 1 Serving

          Rib eye or loin steak; 1/2"
          -thick
 2 1/2 tb Butter
     1 tb Chives; finely minced
     1 tb Parsley; finely minced
          Salt & pepper; to taste
     1 tb Shallot; finely minced -OR-
     1 tb Green onion & garlic; finely
          -minced
     1 tb Cognac
     2 tb Sherry
 1 1/2 ts Worcestershire sauce

 Note: each steak must be sauteed separately

 Remove any membrane or fat surrounding steak and pound as flat as
 possible. If meat is not tender enough to pound really thin, slice
 steak horizontally through the middle, leaving it joined along one
 side, open out (butterfly) and pound to flatten.

 Cream 1-1/2 tb butter, chives, parsley, salt, and pepper together.

 Melt remaining 1 tb butter over medium heat with shallot, which should
 soften but not brown.

 Increase heat and sauté steak quickly, about 1/2 minute per side or
 until just seared. Remove and keep warm.

 Flame pan with cognac, reduce heat, add seasoned butter, sherry, and
 if desired, worcestershire sauce. Cognac will flame easier if heated
 first.

 When blended, replace steak for an instant, turn once, serve.

 Recipe by Mimi Hiller

 Recipe FROM: <https://web.archive.org/web/20211017161905/
 http://recfoodcooking.org/sigs/Mimi Hiller/Steak Diane.html>

MMMMM
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

You are viewing proxied material from cvs.synchro.net. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.