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Steak-Desparate Diane Recipe

   
 

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     Steak-Desparate Diane

Category   Breakfast - Brunch
Sub Category   None
Servings   2

Ingredients
4 ounces fat-free egg noodles
1 tbsp. butter, divided
8 ounces sirloin for stir-fry
1/4 tsp. salt
1/8 tsp ground black pepper
1 tsp. bottle minced garlic
8 ounces sliced button mushrooms, coarsley chopped
1/4 cup brandy (optional)
1-1/2 tsp. Worchestershire sauce
 
2 tbsps. finely chopped scallions
1/4 cup half and half or cream
1 tsp minced parsley for garnish
1-1/2 tsps. Dijon mustard
1/4 cup beef broth or stock

Instructions
Cook the egg noodles in boiling water according to package directions.
Melt 1-1/2 tsps. butter in a large skillet (do not use nonstick if you plan on flaming the brandy) over medium heat. Add the beef and season with salt and pepper. Cook 3 to 4 minutes, turning beef until cooked through and lightly browned. Remove beef to a plate and cover with foil to keep warm.
Melt remaining 1-1/2 tsps. butter and add garlic and mushrooms. Stir and cook until mushrooms are tender and release their liquid, about 3 minutes. If using the brandy tilt the pan slightly and pour brandy into front edge of pan. If using a gas stove top, turn heat to high and let the flame catch the brandy's vapors and ignite it. Gently swirl the flaming brandy in and around the mushrooms until the flame goes out. (For safety reasons do not pour brandy directly from the bottle). Return to the burner and reduce heat to medium-low. Add the Dijon mustard, broth, Worchestershire sauce and green onions. Add the half and half and stir and cook another minute to thicken and combine flavors. Add beef. Remove from the heat.
Serve immediately over cooked egg noodles and sprinkle with chopped parsley if desired.


Originally Submitted
4/27/2010





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