8. Steak Diane p. 427

I can’t find a recipe to link to, and that’s a real shame. This dish was a knockout. The classic version uses tenderloin, here The Book calls for much more affordable sirloins. The steaks were flavourful and ended up fillet mignon tender after a pummeling with an empty wine bottle. The steaks were seasoned [...]

12 March 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
Tags: beef, beef broth, cognac, dijon, dijon mustard, lemon, lemon juice, main dish, mustard, pan fry, pan sauce, parsley, port, sear, shallot, sherry, sirloin, steak, worcestershire