Subj : Steak Diane To : All From : Ben Collver Date : Fri Aug 02 2024 08:58:05 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Steak Diane Categories: Beef Yield: 1 Serving Rib eye or loin steak; 1/2" -thick 2 1/2 tb Butter 1 tb Chives; finely minced 1 tb Parsley; finely minced Salt & pepper; to taste 1 tb Shallot; finely minced -OR- 1 tb Green onion & garlic; finely -minced 1 tb Cognac 2 tb Sherry 1 1/2 ts Worcestershire sauce Note: each steak must be sauteed separately Remove any membrane or fat surrounding steak and pound as flat as possible. If meat is not tender enough to pound really thin, slice steak horizontally through the middle, leaving it joined along one side, open out (butterfly) and pound to flatten. Cream 1-1/2 tb butter, chives, parsley, salt, and pepper together. Melt remaining 1 tb butter over medium heat with shallot, which should soften but not brown. Increase heat and sauté steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm. Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, worcestershire sauce. Cognac will flame easier if heated first. When blended, replace steak for an instant, turn once, serve. Recipe by Mimi Hiller Recipe FROM: MMMMM .