Steak Diane

Elaine L. H. Ludloff, Class of 1947

• 6 boneless sirloin or shell steaks (each 1/2-inch thick)
• Salt
• Pepper
• 8 Tbsp butter or margarine
• ¼ cup minced shallots or green onions
• 1 tsp dry mustard
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon juice
• 2 Tbsp chopped parsley
• 1 Tbsp finely cut chives

Trim steaks of all fat. If you wish, pound steaks between 2 pieces of waxed paper with wooden mallet to 1/4-inch thickness. Dry steaks with paper towels. Sprinkle with salt and pepper on both sides. Put 3 Tbsp butter in large chafing dish set over a burner. Heat until foam begins to subside. Cook 2 or 3 steaks 1 minute on each side; remove. Repeat with other steaks. Melt rest of butter in pan. Add shallots or green onions. Cook 1 minute, stirring constantly. Add 1 tsp dry mustard. Add 1 Tbsp Worcestershire sauce and mix well. Return steaks to pan. Cook 1 minute on each side. Transfer to warm platter or serving plates. Add 2 Tbsp lemon juice to sauce remaining in pan. Add 2 Tbsp chopped parsley and 1 Tbsp finely cut chives. Mix well. Heat through. Pour over steaks.

Yield: 6 servings

NOTE: Serve with rice, green salad, a green vegetable such as broccoli, and dry red wine.