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Steak Diane
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<blockquote data-quote="sheilad916" data-source="post: 773158" data-attributes="member: 14321"><p>Found this recipe, sounds GOOD! You probably could use the white wine in place of the brandy, but i'm not sure the wine will have enough alchohol to flambe... and i'm not sure what "brown sauce" is i would use beef stock in place of that......anyways good luck.....i never follow recipes anyway!</p><p></p><p></p><p>AL'S FAVORITE "STEAK DIANE" </p><p></p><p>8 (4 oz.) fillets</p><p>1 c. sliced mushrooms</p><p>1/2 c. heavy cream</p><p>2 oz. brandy</p><p>1 tsp. shallots, chopped</p><p>1 1/2 oz. bacon, diced</p><p>1 1/2 c. brown sauce</p><p>Clarified butter (enough to cover pan bottom)</p><p>1 tsp. mustard</p><p></p><p>Heat butter in fry pan. Salt and pepper fillets. Rub mustard on fillets. Fry to taste (medium rare). Remove meat. Add shallots, mushrooms, and bacon; saute for 1 minute. Add fillets back to pan; add brandy - light to flame! Reduce heat; add brown sauce and heat without boiling. Add cream. Remove fillets. Bring to boil and then serve over fillets.</p></blockquote><p></p>
[QUOTE="sheilad916, post: 773158, member: 14321"] Found this recipe, sounds GOOD! You probably could use the white wine in place of the brandy, but i'm not sure the wine will have enough alchohol to flambe... and i'm not sure what "brown sauce" is i would use beef stock in place of that......anyways good luck.....i never follow recipes anyway! AL'S FAVORITE "STEAK DIANE" 8 (4 oz.) fillets 1 c. sliced mushrooms 1/2 c. heavy cream 2 oz. brandy 1 tsp. shallots, chopped 1 1/2 oz. bacon, diced 1 1/2 c. brown sauce Clarified butter (enough to cover pan bottom) 1 tsp. mustard Heat butter in fry pan. Salt and pepper fillets. Rub mustard on fillets. Fry to taste (medium rare). Remove meat. Add shallots, mushrooms, and bacon; saute for 1 minute. Add fillets back to pan; add brandy - light to flame! Reduce heat; add brown sauce and heat without boiling. Add cream. Remove fillets. Bring to boil and then serve over fillets. [/QUOTE]
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Steak Diane
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