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Steak Diane is one of my favorite stop top steak dishes. I love it so much I have another recipe on the website I did back in 2011 (check it out here.) This version doesn’t use cream, but it does use a lot of butter.  You can also remove the mushrooms in this version, but I had some beautiful chanterelle mushrooms I found at the Farmers’ Market.

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I was in downtown Los Angeles last Friday and made a stop at Grand Central Market to pick up some meat at Belcampo.  They had some petite top sirloin medallions that looked perfect.  I bought four to make this dish.  I often will use filet mignon, but these organic grass-fed top sirloin medallions add a richer flavor.

Steak Diane
Serves 2

4 petite top sirloin medallions, about 1 pound
5 tablespoons butter
1/4 cup Brandy
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 shallot, minced
2 ounces chanterelle mushrooms, chopped
1 tablespoon olive oil
salt & pepper

Add 2 tablespoons and the olive oil to a saute pan on high heat.  When it begins to bubble, add the salt and peppered steaks being cautious to not crowd the pan.

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Cook for five minutes on each side so there is a light browning.  Once both sides are cooked, place steaks on a plate covered with foil to keep warm.

Add the shallot and mushrooms to the pan and scrape up any browned bits.  Add the Brandy and light the pan on fire being careful of a high flame.  Add the lemon juice and worcestershire sauce and cook to combine for a minute.  Add the remaining butter to the pan and return the steaks.  Let it heat for another minute or two and then plate.

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