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Steak Diane
SUBMITTED BY:
Sallie
"This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time."
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (1/2 pound) strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dry mustard, divided
1/4 cup margarine
3 tablespoons lemon juice
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce
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DIRECTIONS
Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
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REVIEWS
Reviewed on Jan. 20, 2004 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jan. 20, 2004
Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I pan fried the steaks as recipe calls for, then sauteed onions and mushroom slices in a sauce of 1T Dijon, 1/4 Cup brandy, 1T Worcestershire, 3T beef bouillon granules, lemon juice and the garlic. Left out the dry mustard. Very good.....
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22 users found this review helpful
Tried this recipe because Steak Diane is served at our favorite restaurant. This was very...
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Reviewed on Jan. 20, 2004 by Lois Lane
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Lois Lane
Jan. 20, 2004
I think Steak Diane could be prepared much better than this recipe calls for. First of all, frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired doneness, then make Diane sauce with mushrooms & pour over. And this sauce wasn't any good either. It was sour and not in a good way. I would look elsewhere for a good Diane recipe.
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7 users found this review helpful
I think Steak Diane could be prepared much better than this recipe calls for. First of all,...
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Reviewed on Sep. 21, 2002 by MISSLUCIA
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MISSLUCIA
Sep. 21, 2002
Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also, I totally recommend serving with mushrooms.
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5 users found this review helpful
Very easy to prepare and people liked it a lot. I found that I needed more mustard than what...
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Reviewed on Jan. 12, 2005 by KazMc
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KazMc
Jan. 12, 2005
I used fillet steak, not strips, and needed to use a bit more dry mustard to rub on the steak than what was called for in the recipe. Also at the end I added dijon mustard not dry mustard. It didn't make enough sauce though I would add a bit of beef stock next time, all in all quite tasty.
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4 users found this review helpful
I used fillet steak, not strips, and needed to use a bit more dry mustard to rub on the steak...
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Reviewed on Dec. 23, 2003 by KAY CHAR;TON
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KAY CHAR;TON
Dec. 23, 2003
to sour for use, I would have preferred a creamy source, this recipe did not have much of a source
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3 users found this review helpful
to sour for use, I would have preferred a creamy source, this recipe did not have much of a source
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Reviewed on May 1, 2003 by
NAKEDCOOK
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NAKEDCOOK
May 1, 2003
Good. I added a little dijon at the end.
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3 users found this review helpful
Good. I added a little dijon at the end.
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Reviewed on Aug. 31, 2002 by HEIDI MORIARTY
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HEIDI MORIARTY
Aug. 31, 2002
The dry mustard gave the steaks a great flavor --my husband & I both loved the taste.
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3 users found this review helpful
The dry mustard gave the steaks a great flavor --my husband & I both loved the taste.
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Reviewed on May 13, 2007 by
GCPate
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GCPate
May 13, 2007
My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it
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2 users found this review helpful
My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it
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Reviewed on Sep. 5, 2002 by RNBOW RYDR
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RNBOW RYDR
Sep. 5, 2002
Too tangy for our taste.
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2 users found this review helpful
Too tangy for our taste.
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Reviewed on May 29, 2006 by
Jessica