|The last recipe I tried from my new Cooking Light's Annual Recipes 2006 cookbook was Steak Diane. I'd heard of this sauce before but have never tried, so I'm not sure if Cooking Light's version holds a candle to the real thing or not.. but we found it to be wonderful. It added just the right zing to the tenderloin steaks that I grilled Sunday night. Let's not forget.. I wasn't in the greatest shape Sunday after the gigglefest of the night before and had no energy to make anything even remotely complicated. This sauce came together in a jif, thankfully.|
So the verdict is in.. although I'm still not thrilled with the disorganization of this book - I made 5 recipes and each one was fantastic. Hubbs was very happy with the results as well, so I'll be keeping this book. I might even subscribe to the magazine, who knows? =)
1 tsp. butter
1/2 c. finely chopped shallots
1/3 c. water
2 TBS. Worcestershire sauce
1 1/2 TBS. fresh lemon juice
1 1/2 TBS. dry sherry
1/4 tsp. salt
2 TBS. chopped fresh parsley
2 steaks of your choice - I went with 2 6 oz. tenderloin steaks.
seasoning of your choice - Recipe suggested salt & pepper, I went with garlic salt & pepper.
Heat a large, heavy skillet over medium-high heat. Season the steaks and add them to the pan (or grill them on the grill, as I did), cook 4 minutes on each side or until desired degree of doneness. Remove from pan, cover and keep warm.
Melt the butter over medium heat. Add shallots and cook 2 minutes or until tender, stirring occasionally. Add water and next 3 ingredients, stirring with a whisk. Reduce heat and simmer 1 minute. Stir in 1/4 tsp. salt. Spoon sauce over steaks and sprinkle with parsley.
*Note: The yield on this sauce is 6 servings (serving size 1 1/2 TBS. sauce). I did cook the sauce a little longer than called for so mine reduced a bit - but even so, there is just no way this recipe will yield 9 TBS. of sauce. So if you are cooking more than 2 steaks, double (at least!) the recipe.