Steak Diane

By mlmason

Ingredients

• 6 boneless sirloin or shell steaks (about 1/2^ thick)
• salt
• pepper
• 8 T butter
• 1/4 cup minced shallots or green onions
• 1 t dry mustard
• 1 T worcestershire sauce
• 2 T lemon juice
• 2 T chopped parsley
• 1 T finely cut chives

Preparation

Step 1

Trim steaks of all fat. If desired flatten steaks between 2 pieces of wax paper with mallet until 1/4 inch thick. Dry steaks with paper towels. Sprinkle with salt and pepper on both sides. Melt 3 T butter in large chafing dish . Heat until foam begins to subside. Cook 2 or 3 steaks 1 minute on each side; remove. Repeat with other steaks. Melt rest of butter in pan, add shallots or green onions. Cook 1 minute stirring constantly. Add 1 t dry mustard and 1 T worcestershire sauce, mix well. Return steaks to pan. Cook 1 minute on each side. Transfer to warm platter. Add 2 T lemon juice to sauce remaining in pan. Add 2 T chopped parsley and then the finely cut chives. Mix well. Heat through. Pour over steaks.