Steak Diane

Recipe by Toby Jermain
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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