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Cattle Corner: Steak Diane
Steak Diane is from The Sunset Cookbook. An old recipe, but so fast to make — and tasty — that it belongs in our repertoire today.
1 1⁄2 lbs. narrow end of beef tenderloin, fat trimmed
1 to 1 1⁄2 tablespoons coarsely ground black pepper
3⁄4 cup finely chopped shallots or onion
2 tablespoons butter, divided
1⁄2 cup beef broth
1⁄4 cup each white wine vinegar and dry white wine
2 tablespoons dry mustard
1 tablespoon Dijon mustard
1⁄2 cup whipping cream
2 tablespoons each dry sherry and brandy
1. Cut thickest part of beef across the grin into 1 1⁄2-inch long pieces. Cut thinnest end into 2 inch long pieces. Turn each piece onto a cut side and press down firmly to flatten. Spring meat on each side with pepper, pressing it onto the surface.
2. In a large frying pan, combine shallots and 1 tablespoon butter. Cook, stirring over high heat until shallots are limp, about 1 1⁄2 minutes.
Add broth, vinegar, wine, dry mustard, Dijon mustard and cream. Boil over high heat, stirring, until reduced by half, 5 to 7 minutes. Pour sauce into a small bowl and set aside. Rinse pan and wipe dry.
3. Return frying pan to high heat. When hot, add remaing 1 tablespoon butter and swirl until it melts, then add meet (so that pieces aren't overlapping). Brown beef on one side, about 2 1⁄2 minutes. Turn over and continue to cook until brown, about 2 1⁄2 minutes more for rare.
4. Transfer beef to a warm plate. Add sherry, brandy, and sauce to pan. Stir until bubbling. Pour the sauce and any juices from the meat onto plates. Top with the beef. Add salt to taste.
Time: 20 minutes