Steak Diane From A Treasury Of Great Recipes By Vincent Price

STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE

Steak Diane from a Treasury of Great Recipes by Vincent Price image

I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.

Provided by kiwidutch

Categories Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
4 tablespoons fine chopped shallots
2 tablespoons Worcestershire sauce
8 tablespoons unsalted butter (NO margarine)
parsley
salt
fresh ground pepper

Steps:

Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
Turn and cook 2 to 3 more minutes longer, or until done to taste.
Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 770.7, Fat 61.9, SaturatedFat 29.7, Cholesterol 227.7, Sodium 206.6, Carbohydrate 3.4, Sugar 0.9, Protein 48.3

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