Maude Brennan's Steak Diane

Ingredients

• 4 small tournedos or filets, about 1 1/4 inch thick, each sliced aross, to make 8 slices
• 4 tbsp. (1/2 stick) salt butter
• 3 cloves garlic, finely chopped
• 1 small white onion, finely chopped
• 2 stalks celery, finely chopped
• 3 sprigs fresh parsley, finely chopped
• 1 1/2 tsp. salt
• 3/4 tsp. black pepper
• 3/4 cup Worcestershire sauce
• Juice of one lemon
• 3 drops Tabasco

Directions

Melt the butter in a large skillet over low heat. When the butter is melted, place the slices of meat in the skillet and simmer until medium done. Turn the slices over and cook on the other side. When the meat is cooked, remove it to a large serving platter and set aside. Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan. Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco. Cook a few minutes longer, just until the sauce is slightly thickened. Put the slices of meat back in the skillet and cook about 30 seconds on each side. Place the slices on the serving platter again, then pour the sauce from the pan evenly over them. Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.

Submitted 6/13/05.
Source: Brennan's Souvenir Cookbook (1975)
Submitted By: Teresa Johnson
techgoddess@att.net
Maude Brennan's Steak Diane