Steak Diane

By McLean

Ingredients

• 2 ribs eye steaks (12 oz. each)
• 1 teaspoon soy sauce
• 2 teaspoons vegetable oil
• 2 tablespoons unsalted butter
• 2 tablespoons shallots, finely minced
• 1/2 cup beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon fresh lemon juice
• Salt and pepper
• 2 tablespoons unsalted butter
• 2 teaspoons vegetable oil

Details

Servings 4

Preparation

Step 1

Trim off excess fat and cut meat into 4 equal pieces, then pound each one between plastic to an even 1/4-inch thickness. Pound firmly. Rub each with soy sauce and oil.

Assemble ingredients for the sauce. Whisk broth and mustard together. Set aside.

Heat a large saute pan over high heat; add butter and oil, swirling to coat. Add steaks and saute in batches 1 minute and then 40 seconds on second side; transfer to a warm platter.

With the pan over high heat, prepare the sauce by adding butter and shallots; saute for 30 seconds. Deglaze with the stock mixture, stir in parsley, Worcestershire and lemon juice; season to taste. Return steaks to the pan just to coat in sauce, and then serve immediately. Place sauce over steak.

NOTE: To get a head start, prepare the steaks and rub with soy sauce and oil, then store well-wrapped in the refrigerator.