I got this recipe years back at meals.com. It's excellent!!!!


Ingredients
1 1/2 pounds round steak, pounded 1/4-inch thick
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon butter
3 shallots, peeled and minced
3 tablespoons Dijon mustard
3 tablespoons Worcestershire Sauce
1/4 cup beef broth
3 tablespoons Madeira wine
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon black pepper



Directions
Pound steacks flat, to about 1/4 inch. Season steaks with salt and pepper. Heat butter with oil in a large skillet over medium-high heat. Add steaks and sear 2 minutes per side (for medium-rare); transfer to a serving platter and cover with foil to keep warm.

Add a tablespoon butter to the pan. Add shallots and sauté until fragrant, about 2 minutes. Stir in Dijon mustard, Worcestershire and broth. Stir to remove any browned bits stuck to the pan. Add wine, lemon juice and parsley; stir well. Remove from heat and swirl in remaining butter. Adjust seasoning and pour over steaks.


Servings: 6



Serving Size: 1/6 of a recipe
Servings per Recipe: 6
Amount per serving

Calories 290

Calories from Fat 140

%Daily Value

Total Fat 16 g 25 %

Saturated Fat 7 g 33 %

Cholesterol 95 mg 32 %

Sodium 750 mg 31 %

Carbohydrates 5 g 2 %

Dietary Fiber 0 g 0 %

Sugars 1 g

Protein 29 g

Vitamin A 8 %

Vitamin C 6 %

Calcium 4 %

Iron 20 %

*Percent Daily Values are based on a 2000 calorie diet

Jim because there is so little wine do you have to put it in??? I'm not a wine person>>LOL..Maybe whiny but not wine.. ROFL..

Joanne, yes you should add the wine. It's what is known as a demiglaze. In fact, 3tbls is actually lower than what I use. I add enough to cover the base of the pan. The recipe won't work with out the madeira. Madeira is a full flavor wine, so it doesn't take much to get the flavor of the sauce.

I guess the wine basically disintegrates anyhow right???ewww I'm just trying to get used to the fact of having wine in steak>>LOLGuess I'll have to psych myself up to make this one.. It does sound good...OKAY so I'm whining here...LOL

Joanne, in most cooking with wine, you don't taste the wine. First off, alcohol evaporates at 140 degees. So, the alcohol flavor is not present. Also, you tend to need less salt using wine.

Anyway, I use wine often in my cooking and enjoy it very much. Also enjoy drinking wine!

I tend to not keep it around.. So now that will mean explaining why I even have a bottle in my house if someone finds it.>LOL
I'm a kahluha type person.. Thank God I found a recipe for a low carb one which I've yet to try..

This is what I fixed this evening. I've got one variant or another of this recipe in multiple places in my kitchen library. This recipe represents the best bits from all of them.


* Exported from MasterCook *

Steak Diane

Recipe By :Scott Hysmith
Serving Size : 6 Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 1/2 pounds beef tenderloin steaks -- about six small steaks
1/4 teaspoon coarsely ground pepper
2 teaspoons sauce Base, Beef
2 cups hot water
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon guar gum
2 tablespoons chopped fresh chives

Pound steaks to 1/4" - 1/2" thickness between two sheets of plastic wrap or wax paper. Sprinkle both sides with crushed black pepper.

Warm butter and olive oil in saute pan over medium to medium-high heat. When butter begins to bubble, add steaks.

Cook for approximately 10 minutes turning once, or until internal temperature reaches 160.

Remove beef from skillet and hold warm.

While steaks are cooking, mix together remaining ingredients until smooth.

Add liquid mixture to pan, being sure to capture all the pan drippings in the sauce.

Transfer heated sauce to serving dish. Serve with steak

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 398 Calories; 34g Fat (78.3% calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES : This is an amalgam of several different published recipes, all of which had some quality that I liked towards this dish. It's easy to make on a weekend night with hungry kids around! If your budget doesn't allow for tenderloins (filet mignons), feel free to substitute top sirloin, eye round or tri-tip steaks.

I tried recipes tonight. . As usual I was not quite accurate on measurements and I ended up using white wine instead of madiera and I was a bit short on the dijon mustard and added 1 clove of garlic chopped fine...just because my son in law likes it that way

I just wanted to pass it on again.