MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Steak Diane
 Categories: Meats, Main dish
      Yield: 6 servings
 
MMMMM------------------BEV CHRISTENSEN CPVM71A-----------------------
      6    Boneless sirloin or shell
           Steaks, each 1/2" thick
           Salt
           Pepper
      8 tb Butter
    1/4 c  Shallots or green onions;
           -minced
      1 ts Dry mustard
      1 tb Worcestershire sauce
      2 tb Lemon juice
      2 tb Parsley; chopped
      1 tb Chives; finely cut
 
  Trim steaks of all fat. If desired, pound steaks between 2 pieces of
  wax paper with wooden mallet to 1/4-inch thickness. Dry steaks with
  paper towels. Sprinkle with salt and pepper on both sides.
  
  Put 3 TBS butter in large chafing dish set over a burner (or 2
  burners, if possible), or an electric skillet, very low, or a
  non-stick fry/saute pan over low stove heat. Heat butter until foam
  begins to subside. Cook 2 or 3 steaks for 1 minute on each side;
  remove to platter and cover to keep warm. Repeat with other steaks.
  
  Melt rest of butter in pan. Add shallots or green onions. Cook 1
  minute, stirring occasionally. Add 1 tsp dry mustard. Add 1 TBS
  Worcestershire sauce. Mix well.
  
  Return steaks to pan. Cook 1 minute on each side. transfer to warm
  platter or serving plates.
  
  Add 2 TBS lemon juice to sauce remaining in pan. Add 2 TBS chopped
  parsley. Add 1 TBS finely cut chives. Mix well. Heat through and pour
  over steaks.
  
  SUGGESTED ACCOMPANIMENTS: Very thin French fries, green salad, dry red
  wine, green vegetable. Strawberries in wine, and coffee.
  
  Reformatted by: Wendell Openshaw SRNP05A
 
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