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Steak Diane

Source: Saveur Magazine
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  2 servings
Two 6 ounce steaks (such as strip, sirloin, or club), pounded 1/4  in. thick
salt and freshly ground black pepper
4 tablespoon butter
1 teaspoon vegetable oil
2 shallots, peeled and minced
1 1/2 tablespoon dijon mustard
1 1/2 tablespoon worcestershire sauce
2 tablespoon demi glace
1 1/2 tablespoon madeira
1 to 2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
Season steaks with salt and pepper. Heat 1 teaspoon butter and 1/2 teaspoon oil in a large skillet over high heat. Sear one steak, 30 to 45 seconds per side (for medium rare), then transfer to a warmed platter, covering with foil to retain heat. Add remaining oil and 1 teaspoon butter to skillet. Sear second steak in the same manner as the first. Transfer to platter and cover.

Melt 2 teaspoons butter in same skillet over medium high heat. Add shallots and cook, stirring, until fragrant, about 2 minutes. Stir in mustard, Worcestershire, and demi glace. Add madeira, lemon juice, and parsley. Remove from heat and stir in remaining butter. Season to taste with salt and pepper. Spoon sauce over steaks, and serve.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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