Chef Nichols Steak Diane

4 Servings

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Chef Nichols Steak Diane Ingredients

4 4-6 oz beef tenderloin steak	2 tb Worcestershire Sauce
2 tb Flour	2 c Mushrooms, thinly sliced
1/2 ts Salt	2 tb Minced shallots or onion
1/8 ts Black pepper	1/4 c Brandy
4 tb Butter	1/2 c Beef boullion
1 1/2 tb Dijon mustard

Instructions for Chef Nichols Steak Diane

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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