Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe was first served to me by my first wife, Dianna, 37 some-odd years ago, and I have been making it ever since. Prep time does not include marination time.

Ingredients Nutrition

Directions

  1. Trim excess fat from meat, and cut into 8 portions.
  2. Pound meat to 1/3" thick.
  3. Combine sherry, broth or water, Worcestershire, chives, and mustard.
  4. Pour over meat in a shallow dish or zip-top bag.
  5. Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
  6. Drain meat, reserving marinade, and pat meat dry.
  7. Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
  8. Brown meat in olive oil over high heat, 2-4 pieces at a time.
  9. Remove to serving platter, cover, and keep warm while cooking remaining meat.
  10. Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
  11. Pour over meat.
  12. Warm brandy in a small saucepan, ignite, and pour over meat.
  13. Serve immediately.
  14. Excellent served with a small Caesar salad, garlic bread, and baked potato.

Reviews

(4)
Most Helpful

Thanks, Toby. This is a great recipe and a middle-of-the-road way to make the dish. It's neither too hard nor simplified so much the character is lost. I have never had Diane with peppercorns in that manner, but will try it. We like this version as it's a good way to use cheaper cuts and have them turn out well.

Queen Dragon Mom June 26, 2006

In answer to Chef 282488...sometimes it's nice to do a classy dish when you can't afford anything better than round steak... I don't know how effective the marinate would have been on round steak but it was fine with the top sirloin steaks we had. I was quite happy with this...the sauce was very good..if I had cooked the steaks a little longer it would have been perfect. thanks

ejuneca February 27, 2006

One of the great things about Recipezaar, is you can take a traditional recipe and change it. We found this to be an excellent recipe. Chef 282488 seemed a little harsh when reviewing this one. We did use a better choice of steak, but the sauce was wonderful. Also added some garlic, matter of choice. Thanks Toby, it's a good recipe.

Always in the kitchen Connie January 12, 2006

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