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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.


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