| This report, entitled ‘Beef Steak Cooking’ is one of the program of beef recipe reports released by The Atlas Gourmet. The idea, as with this whole series of steak cooking reports, is to increase understanding amongst visitors on steak cooking and beef developments, and to invite logical analysis. We trust that it is productive, and that the beef recipe counsel offered is useful. Prior to doing anything drastic based on some of cooking wisdom written in this report, please make sure to examine our disclaimer. |
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Steak Diane is a classical and tasty meat dish that is a classic in white-tablecloth restaurants and, to properly be served, must be prepared at tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!
2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
1 tsp. grated lemon peel
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 Tbsp. brandy (optional)
2 tsp. Worcestershire sauce
1/2 lb. small mushrooms, sliced
3 Tbsp. finely chopped shallots or green onions
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. Dijon-style mustard
Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.
On a clean pan; spray with cooking spray or few drops of oil, heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium, turning occasionally. Remove and keep warm.
Adding the brandy to the pan, cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves 4.
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January 15th, 2009
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Recipes Tagged Beef, Mushroom, Sauce, Steak |
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