What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Easy Steak Diane
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- #116938
If you're looking for a quick yet impressive dish, this easy steak Diane is a solid choice. Tender sirloin cooked in a rich sauce of cognac and sherry bring a touch of sophistication to any weeknight dinner.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 boneless sirloin steaks (10 ounce size)
2 tablespoons butter
2 tablespoons cognac, heated
3 tablespoons sherry
2 tablespoons butter
2 teaspoons chopped fresh chives
directions
Place the steaks between sheets of waxed paper and pound thin using a meat mallet.
Melt the butter in a large flame-proof skillet over medium-high heat. Add the steaks and cook, turning once, until browned on both sides. Remove the steaks from the skillet and keep warm on a covered plate.
Keep the skillet on the heat and let any juices in the pan reduce until thickened. Remove the pan from the heat. Add the cognac to the skillet and light it with a long-handled match.
When the flames subside, add the sherry, butter, and chives. Mix well until the butter melts. Pour the sauce over the steaks and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
February 28, 2012
LOVED the cognac-sherry sauce. And the recipe is so easy (even with the flames!). Bonus: it's all ready in under 30 minutes.