Conference turris::cooks

    I usually make chicken diane but I imagine it's the same sauce.
    Cook the steak, either broil or saute, set it aside and keep it
    warm.
        Melt some butter, add a sliced onion. Saute til the onion is
    soft. Add equal amounts of sherry & steak sauce (like a tablespoon,
    maybe two) and 1/3 that amount of dijon mustard and worcestershire
    sauce. Add the meat back in and simmer til everything is warm again.
    
    I may have mixed up the steak sauce and the worcestershire - you
    may want to taste first. Depends on what you like, I guess.    

    Traditionally, Steak Diane is made by quickly sauteing a steak in
    a very hot skillet (preferably cast iron), then, after the steak
    has been cooked and removed, quickly cooking some chopped chives
    or shallot and parsley in the pan juices, then de-glazing the pan
    with some beef stock. After the stock is reduced by about half,
    swirl in some butter to slightly thicken the sauce, then pour over
    the steak. Optionally, you can flame the steak while cooking with
    some cognac. 
    
    Ken....

    
    A friend of mine had a recipe for Steak Diane and I'm quite
    sure he used some Orange liquor, perhaps Grande Maniner?
                                     
    -Pam Lassen
    

	STEAK DIANE FLAMB�

� lb fresh mushrooms sliced
1 medium onion chopped
� cup melted butter
2 TBS Worcestershire sauce
2 8oz rib-eye steaks
Dijon mustard
1/3 cup brandy

Saut� mushrooms and onions in butter and Worcestershire sauce in a large
skillet over low heat.

Flatten steaks slightly with a meat mallet or spoon.  Spread a thin layer
of mustard on one side of steak.  Push mushrooms and onion to side of
skillet; add steaks mustard side down.  Brown steaks stirring mushrooms and
onions occasionally to keep from burning.  Spread a thin layer of mustard
on top of steaks; turn and brown other side.

Lightly pierce steak in sevaral places with a fork.  Pour brandy over steaks
and simmer, covered, about 1 minute.  Uncover and ignite.  When flame dies
down, remove steaks to heated platter; spoon mushrooms and onion over top.

Steak Diane, revisited
    
4 (�" thick) tenderloin steaks
1/8 tsp salt
1/8 tsp freshly ground pepper
2 TBS butter
� tsp dry mustard
2 TBS minced shallots
2 TBS butter
1 TBS lemon juice
1� tsp Worcestershire sauce
1 TBS minced fresh parsley
1 TBS minced fresh chives

Pound steaks to �" thickness.  Sprinkle both sides of steaks with salt and
pepper.  Combine 2 TBS butter, mustard and shallots in a heavy skillet; cook over
medium heat 1 minute, stirring frequently. Add steaks, cook 1 minute on
each side or until desired degree of doneness is achieved.  Remove steaks
to serving plate and keep warm.

Add 2 TBS butter, lemon juice and Worcestershire sauce to pan drippings;
cook over medium high heat 2 minutes.  Stir in parsley and chives.  Pour
butter sauce over steaks.  Serve immediately.

	<Yet another> Steak Diane

6 (1" thick) tenderloin steaks
1� tsp salt free lemon pepper seasoning
Butter flavored cooking spray
1 tsp margarine
2 TBS lemon juice
2 tsp Worcestershire sauce
1 tsp Dijon mustard
Garnish: lemon twists

Sprinkle steaks with lemon pepper seasoning, Coat a large, nonstick skillet
with cooking spray, add margarine.  Place over medium high heat until
margarine melts.  Add steaks, and cook 5 minutes on each side or until
desired degree of doneness is achieved.  Transfer to a platter; keep warm.

Add lemon juice, Worcestershire sauce and mustard to skillet; bring to a
boil, stirring constantly.  Pour over steaks.  Garnish if desired and serve
immediately.

    (Mix and match this and the previous recipes to your heart's content)
    
    STEAK DIANNE
    
1� tsp Worcestershire sauce
2 6-oz Delmonico steaks
� tsp salt
� tsp garlic powder
� instant minced onion
� tsp pepper
1 TBS butter or margarine
� cup dry white wine
1 cup water
1 3-oz can sliced mushrooms, drained

Spoon Worcestershire sauce over both sides of steaks; sprinkle meat with
next 4 ingredients.  Refrigerate 1 hour.

Melt butter in a large skillet; add steaks.  Cook over medium heat until
browned.  Pour wine over meat; cover.  Reduce heat and simmer 15 minutes.

Remove steaks to serving plate; keep warm.  Add 1 cup water and mushrooms
to pan drippings; boil uncovered, stirring frequently, about 10 minutes or
until gravy is reduced to about � cup.  Pour over steaks.