Steak Diane

Printable Version

Qty 4  6 ounce center cut top sirloins
½ cup beef broth
4 tsp worcestershire sauce
2 tsp tomato paste
2 tbsp unsalted butter
¼ cup cognac, white wine, or sherry
½ cup minced shallots
⅓ cup heavy cream
⅛ tsp salt
⅛ tsp ground pepper

Salt & Pepper steaks and let them sit at room temp for ½ hour In a medium bowl whisk together tomato paste, worcestershire sauce, beef broth, and Fischer & Wieser TEXAS GERMAN FIG MUSTARD, sit aside for later use. In a medium skillet, melt the butter over medium-high heat. Pat the steaks dry & sear both sides in butter then sit aside to rest. Note: do not crowd the meat, may need to cook in batches. Saute the shallots in the alcohol & remaining butter to deglaze the skillet, about 1-2 minutes until alcohol is evaporated. Pour beef broth mixture into skillet first, and then cream, and whisk together and bring to a boil.

Thinly slice steak and pour sauce over to serve. Serve with vegetable and potato.
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