Steak Diane
Ingredients:
- top sirloin petete roast, cut into 3/4 inch thick medallions - 1 1/2 - 2 1/2 pounds
- lemon pepper - 2 - 3 t
- olive oil - 1 T
- chopped fresh parsley -
- mushrooms, sliced - 8 ounces
- chopped onion - 2 T
- brandy - 2 T
- whipping cream - 1/2 cup
- Worcestershire sauce - 2 t
Instructions:
In a skillet, heat 1 T olive oil over medium heat. Add mushroom and onions; cook and stir for 3 minutes until tender. Remove from skillet; set aside.
Press lemon pepper into medallions, place in skillet. Cook medallions in batches for 4 - 6 minutes for medium rare (135 degrees), medium (150 degrees). Remove and keep warm.
Add brandy to skillet; cook and stir over medium heat until browned bits on the bottom of the skillet are dissolved. Stir in cream and Worcestershire sauce, add mushrooms, cook until slightly thicken. Add medallions; sprinkle with fresh parsley.
