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| Steak Diane |
Ingredients
2 teaspoons finely chopped Onion
1 teaspoon finely chopped Shallots
1/4 teaspoon finely chopped Garlic
6 tablespoons Burgundy Wine
2 tablespoons Margarine
1 tablespoon Flour
3 cups Beef Stock
1 tablespoon Crushed Tomatoes
Salt and Pepper, to taste
8 teaspoons Butter, divided
4 New York Steaks (6 ounces each), trimmed of fat
3 tablespoons Brandy
2 medium cloves Garlic, finely chopped
8 teaspoons finely chopped Onion
8 sliced Mushrooms
2 cups Burgundy Sauce
Salt and Pepper, to taste
Cooking Instructions
Put onions, shallots and garlic into a saucepan. Add 3 tablespoons of the burgundy and simmer until all wine has evaporated. Add margarine. When melted, stir in flour. Cook and stir for 5 minutes. Add beef stock and cook and stir with a whisk until mixture boils and is smooth. Add tomatoes. Cook 10 minutes. Add remaining Burgundy. Taste and add salt and pepper as needed. Cook 5 minute longer.
Strain. Makes 2-1/2 cups.
Heat 4 teaspoons of the butter in a skillet skillet large enough to hold 4 steaks. Saute steak to desired doneness, turning to cook both sides. Add remaining butter, if needed. Add brandy and blaze. Remove steaks from pan and keep warm in a 200F oven. Add garlic, onion and mushrooms to skillet and saute quickly, stirring, until
cooked. Add Burgundy Sauce. Taste and add salt and pepper, if needed. Bring to a boil and cook for 2 or 3 minutes. Add steaks and simmer 2-3 minutes longer. Serve steaks with sauce from skillet.
From gourmetchefrecipes.com
by The Butcher's Block |
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