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Steak Dianna
Ingredients
1 1/2 pounds round steak, pounded to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon butter
3 shallots, minced
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/4 cup beef broth
3 tablespoons Madeira wine
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon black pepper
Method
1. Season steaks with salt and pepper. Heat butter with oil in alarge skillet over medium-high heat. Add steaks and sear 2minutes per side (for medium-rare); transfer to a serving platterand cover with foil to keep warm.
2. Add a tablespoon butter to the pan. Add shallots and sauté untilfragrant, about 2 minutes. Stir in Dijon mustard, Worcestershireand broth. Stir to remove any browned bits stuck to the pan. Addwine, lemon juice and parsley; stir well. Remove from heat andswirl in remaining butter. Adjust seasoning and pour oversteaks.
Makes 6 servings.
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