Hotel Roanoke Steak Diane

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 (4-ounce) filets mignons, 1/2-inch thick
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped mushrooms
  • 1 tablespoon butter or margarine
  • 2 tablespoons brandy
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup Burgundy or other dry red wine

Preparation

  1. Pound steaks to 1/4-inch thickness; set aside.
  2. Sauté onion and mushrooms in butter in a heavy skillet over medium heat for 1 minute, stirring frequently. Add steaks; cook 1 minute on each side.
  3. Heat brandy in a small pan until just warm. Pour over steaks; ignite with a long match. When flames die down, remove steaks; set aside.
  4. Add mustard, salt, pepper, and Worcestershire sauce to mushroom mixture; blend well. Return steaks to skillet; add wine. Simmer over low heat 5 minutes or until desired degree of doneness. Remove steaks to a warm serving plate; pour wine sauce over steaks. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hotel Roanoke Steak Diane Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy