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.
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
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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.