Steak Diane

Submitted by United Church of God on Wed, 2011-07-13 21:00
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Description

Tenderloin steak is marinated in brandy and mushrooms for a wonderfully flavored and tender entree

Summary

Yield
Servings
Source

Betty Griffith

Prep time1 hour

Ingredients

1Poundtenderloin
4Tablespoonbutter
3⁄4Cupwater
2Tablespoonbrandy (or cooking sherry)
1Tablespooncornstarch
1TeaspoonDijon-style mustard
3⁄4Teaspoonbeef boullion (granules)
1Dashpepper
1Cupmushrooms (sliced, fresh)
1⁄4Cupgreen onions (chopped)

Instructions

In large skillet melt 3 T butter.  Add meat and cook over medium heat to desired doneness.  Transfer to plate and keep warm.  To make suace, combine brandy, water, cornstarch, bouillon granules, and peper.  Set aside.  Add remaining butter, mushrooms, and green onions to the skillet.  Cook and stir until thickened and bubbly.  To serve, spoon sauce over meat.

Notes

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