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Steak Diane
Quick to prepare, sautéed steak diane a delicious dish served with a rice pilaf
Ingredients
4 thin slices rump steak (about 100 g each), 5 mm thick
4 teaspoons finely chopped brown-skinned onion
1/4 cup water
8 teaspoons Worcestershire sauce
8 teaspoons brandy or salt-reduced beef stock
1 teaspoon fresh lemon juice
1/4 cup sliced spring onions
4 teaspoons unsalted butter
1 tablespoon chopped parsley
Julienne of lemon peel (matchstick length) for garnish
Preparation
1
Spray a large non-stick frying pan with vegetable oil cooking spray
Heat over medium-high heat
Add two steaks and cook for 1 minute per side for medium-rare
Place steaks on a plate; cover to keep warm
Repeat with the remaining steaks
2
Add onion, water, and Worcestershire sauce to the frying pan
Cook over medium-high heat, scraping up pan sediment, until reduced, about 2 minutes
3
Stir in brandy, lemon juice, spring onions, butter and any beef juices from the plate
Cook for 1 minute
Stir in parsley
Place steaks on dinner plates
Top with pan juices
Garnish with lemon peel and serve
Variation
For a leaner meal, substitute veal or chicken schnitzel for steaks. Cook schnitzel as directed in Step 1. Increase cooking time to 2 minutes per side. Proceed as directed in Steps 2 and 3.
Cooks Tips
Use Worcestershire sauce to add pungent flavour to marinades. It is particularly good for adding flavour to all your favourite meat dishes.
To lengthen the life of a nonstick frying pan, use a wooden spoon or heat-resistant plastic spatula to stir or turn contentsthis prevents surface scratches.
Per Serving
191/kJ 798 calories, 4 g carbohydrates, 1 g fibre, 24 g protein, 214 mg sodium, 7 g fat, 79 mg cholesterol
Serves 4
Preparation 10 minutes
Cooking 5 minutes
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