STEAK DIANE Sunset ‘97

6 servings

6 small 5-6 oz fat-trimmed fillet steaks
1 - 1 ½ TBSP. fresh ground pepper
3/4 cup minced shallots
2 TBSP. butter (unsalted)
1/4 cup dry white wine
1/4 cup white wine vinegar
½ cup beef broth

2 TSP. Coleman's dry mustard
1 TBSP. Dijon mustard
1/3 cup whipping cream
2 TBSP. dry sherry
2 TBSP. brandy
salt

Sprinkle meat evenly with salt and pepper. Set aside

In a 11-12 inch nonstick frying pan, combine shallots and 1 TBSP. of the butter. Cook over medium high heat until shallots are limp, about 1 ½ minutes. Add white wine, vinegar, broth, dry mustard, Dijon mustard, and cream. Boil over high heat, stirring, until reduced by half (to 3/4 cup), 5 - 7 minutes. Pour sauce into a small bowl and set aside. Rinse pan and wipe dry.

Return pan to high heat. When hot, add remaining TBSP. of butter and swirl until it melts. Brown beef pieces on each side about 2 ½ minutes for rare, more time for more doneness.

Transfer meat to a warmed serving platter. Add sherry, brandy, and sauce to the fry pan. Stir until bubbling. Pour the sauce and any juices drained from the meat onto plates. Top with the beef. Add salt to taste.