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LOCATION: Recipes >> Beef Veal >> Steak Diane 01

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Steak Diane

filet mignons
salt and freshly ground pepper
2-4 tbls of butter
olive oil
1 tsp Dijon mustard
4 tbls shallots
2 tbsp Worcestershire sauce
2 tbsp fresh lemon juice

With a meat mallet pound the steaks between layers of wax paper to
1/2 inch thickness. Season on both sides with some salt and pepper.

Heat up a skillet on the stove. Add 1-2 tbls butter and a little
olive oil. As soon as the butter sizzles, add the steaks. Fry on
both sides to desired doneness.

Remove the steaks when done and keep warm. Add a little more butter
to the pan, and saute the shallots for about a minute or two. Toss
in some worcestershire sauce, and lemon juice to the pan juices.
Raise the heat a little and cook until the juices are blended and
a little syrupy. Pour over the steaks and serve.

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