Beef Veal: Steak Diane 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Steak Diane 02


	Steak Diane 02

		Steak Diane 2 teaspoons finely chopped onion 1 teaspoon finely chopped shallots 1/4 teaspoon finely chopped garlic 6 tablespoons Burgundy wine 2 tablespoons margarine 1 tablespoon flour 3 cups beef stock 1 tablespoon crushed tomatoes salt and pepper to taste 8 teaspoons butter, divided 4 New York steaks (6 ounces each), trimmed of fat 3 tablespoons brandy 2 medium clove garlics, finely chopped 8 teaspoons finely chopped onion 8 sliced mushrooms 2 cups Burgundy Sauce salt and pepper to taste Put onions, shallots and garlic into a saucepan. Add 3 tablespoons of the burgundy and simmer until all wine has evaporated. Add margarine. When melted, stir in flour. Cook and stir for 5 minutes. Add beef stock and cook and stir with a whisk until mixture boils and is smooth. Add tomatoes. Cook 10 minutes. Add remaining Burgundy. Taste and add salt and pepper as needed. Cook 5 minute longer. Strain. Makes 2-1/2 cups. Heat 4 teaspoons of the butter in a skillet skillet large enough to hold 4 steaks. Saute steak to desired doneness, turning to cook both sides. Add remaining butter, if needed. Add brandy and blaze. Remove steaks from pan and keep warm in a 200F oven. Add garlic, onion and mushrooms to skillet and saute quickly, stirring, until cooked. Add Burgundy Sauce. Taste and add salt and pepper, if needed. Bring to a boil and cook for 2 or 3 minutes. Add steaks and simmer 2-3 minutes longer. Serve steaks with sauce from skillet.