Recipe: Steak Dianne (with mushrooms, brandy, dijon, heavy cream)

STEAK DIANNE (With mushrooms, brandy, heavy cream)

Ingredients:
1 1/2 lbs. strip beef loin steak
3 Tbsp. butter
1 cup flour, seasoned with salt, pepper and paprika
4 shallots, julienned
3 large portabello mushrooms, sliced
2 oz. brandy
2 Tbsp. Worcstershire sauce
2 Tbsp. dijon mustard
3/4 cup heavy cream
1 Tbsp. fresh parsley, chopped

Trim the strip loin of all the fat. Slice lengthwise into 6 thin slices, and pound them using a tenderizer. Dredge in seasoned flour.

Melt the butter in a large saute pan over medium heat. Sear the steak one minute on each side. Remove from the pan.

Add mushrooms and shallots to the same pan. Saute until tender. Add brandy and reduce by half.

Add mustard, cream and Worcestershire sauce and reduce by a quarter.

Place the cooked steaks back into the sauce and simmer for 2 minutes. Sprinkle with parsley.