---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Steak Diane
 Categories: Beef, Main dish, Sauces
      Yield: 2 Servings
 
      2    6 oz boneless rib eye steaks
    1/3 c  Beef broth
      2 ts Worcestershire sauce
      1 ts Fresh lemon juice
      1 ts Dijon mustard
  1 1/2 ts Cognac
  1 1/2 ts Sherry
    1/2 ts Cornstarch
      1 tb Unsalted butter
      1 tb Olive oil
    1/2 c  Shallot; thinly sliced
      2 ts Fresh parsley; minced
 
    Flatten steaks to 1/4 inch thickness between sheets
  of dampened waxed paper.  In small bowl combine both,
  Worcestershire sauce, lemon juice, mustard, cognac,
  sherry and cornstarch.  Mix well.  In large heavy
  skillet heat butter and oil over moderately high heat
  until foam subsides.  Saute steaks about 45 seconds on
  each side for medium rare.  Transfer steaks to a
  plate.  Saute shallots in drippings over moderately
  low heat, stirring, until soft.  Stir broth mixture
  then add it to the skillet with any juices that have
  accumulated on plate.  Boil sauce, stirring, 1 minute
  or until thickened.  Pour over steaks.  Sprinkle with
  parsley.  Serves 2. From The Denver Post Food Section
  10/2/96 - from Best of Gourmet l990 edition.
  
  Formatted for MM by Pegg Seevers 10/2/96
 
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