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  • two 1/2 inch-thick (about 6 oz. each)sirloin steaks,trimmed and flattened 1/4 inch thick
  • 1 T. olive oil
  • 2 T. unsalted butter
  • 2 1/2 T. minced shallots
  • 2 t.fresh lemon juice, or to taste
  • 1 t. Worcestershire sauce
  • 1 t. cornstarch
  • 1/2 c. canned beef broth
  • 2T. minced fresh parsley leaves
  • 1 t. Cognac
  • freshly ground black pepper


In a large heavy skillet saute the steaks, patted dry, in the oil and 1 T. of the butter over moderately high heat, turning them once, for 1 1/2 minutes and transfer them to heated plates. Add the remaining 1 T. butter to the skillet, saute the shallots in it over moderately high heat, stirring, until they are browned, and stir in the lemon juice and the Worcestershire sauce. In a bowl dissolve the cornstarch in the broth, stir the mixture and the parsley into the skillet, and cook the mixture over moderately high heat until it is thickened. Whisk in the Cognac, the pepper, and salt to taste

Serves 2

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Submitted 6/13/05.
Source: Gourmet Magazine-October 1984
Submitted By: Eileen Werth
Steak Diane