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From The Best of the Best from America Cookbook by Gwen McKee & Barbara Moslely, c. 2005.
Make and share this Delaware Steak Diane recipe from Food.com.
- Pound steaks to 1/2 inch thick. Melt butter and oil in saute pan on medium-high heat, but do not burn butter. Add steaks and brown on one side until blood comes on top; then turn and cook for one more minute longer (will be rare). You may cook for one more minute if you want medium rare, but do not overcook because they can dry out.
- SAUCE: Melt butter in saucepan and add shallots, mushrooms, chives, and parsley. When shallots soften, add Worcestershire, salt and pepper. Now add Sauce to meat and simmer 2 minutes. Add brandy and touch with lighted match.