Beef, Pork and Lamb

Steak Diane

Name: Steak Diane
Yield: 4 to 6

Often found on the menus of the finest restaurants, this is an elegant and classically prepared steak entrée covered in a wonderful sauce flavored with butter, vermouth, garlic, black pepper, mustard, lemon, and Worcestershire sauce. It's a breeze to make yet suitable for special occasions.

Prep

Cook

Servings

4 to 6

Level

Easy

Ingredients

4-6 (6-ounce) beef tenderloin or top loin steaks
¼ cup (½ stick) Challenge European Style Unsalted Butter
6 Tablespoons shallots, finely chopped
1 teaspoon garlic, minced
2 teaspoons corn starch
½ teaspoon salt
½ teaspoon dry mustard powder
¼ teaspoon black pepper
3 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
¼ cup dry vermouth
2 Tablespoons fresh chives, chopped

Directions

1

Grill, broil or pan fry steaks to desired doneness; transfer to a platter and keep warm.
2

In a large skillet, melt butter over medium heat and sauté shallots and garlic. Add cornstarch, salt, mustard, and black pepper; combine thoroughly. Stir in Worcestershire sauce, lemon juice and vermouth.
3

Allow sauce to come to a simmer and thicken; place steaks back in skillet turning to coat both sides with sauce. Bring the sauce back to a simmer: cook for two minutes. Remove from heat and place steaks on a platter. Pour sauce over steaks. Garnish with chives.