Chef Nichol's Steak Dianebeef, meats 4 4-6 oz beef tenderloin steak 2 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon black pepper 4 tablespoon butter 1 1/2 tablespoon dijon mustard 2 tablespoon worcestershire sauce 2 cup mushrooms, thinly sliced 2 tablespoon minced shallots or onion 1/4 cup brandy 1/2 cup beef boullion Pound steaks btween 2 pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired. If wanted, substitute cubed or individual portions of beff round steaks, pounded. |
