Beef Veal: Steak Diane 04 by Recipe Cottage

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	Steak Diane 04

		Steak Diane For each serving: Rib eye or loin steak 1/2" thick 2-1/2 tablespoons butter 1 tablespoon finely minced chives 1 tablespoon finely minced parsley salt and pepper to taste 1 tablespoon finely minced shallot (or green onion and garlic) 1 tablespoon cognac 2 tablespoon sherry 1-1/2 teaspoon worcestershire sauce Note: each steak must be sauteed separately, so you won't want to serve this for more than 4 people at a sitting. Begin with the more well-done steaks and work toward the rarer ones. Remove any membrane or fat surrounding steak and pound as flat as possible. If meat is not tender enough to pound really thin, slice steak horizontally through the middle, leaving it joined along one side, open out (butterfly) and pound to flatten. Cream 1-1/2 tablespoon butter, chives, parsley, salt and pepper together. Melt remaining 1 tablespoon butter over medium heat with shallot, which should soften but not brown. Increase heat and sauti steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm. Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, worcestershire sauce. Cognac will flame easier if heated first. When blended, replace steak for an instant, turn once, serve.