Classic Steak Diane

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often.

Ingredients

• 2 beef Strip Steaks, Boneless, cut 1 inch thick (8 ounces each)
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound sliced mushrooms
• 1/4 cup minced shallots
• 2 tablespoons brandy
• 1/3 cup whipping cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce

Instructions

1. Combine lemon peel, salt and pepper in small bowl; press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm.

2. Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved. Stir in cream, lemon juice, mustard and Worcestershire sauce; cook 3 to 5 minutes until sauce is heated through and slightly thickened. Spoon sauce over steaks.