Steak Diane - a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants at your table side
Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
Start with two (2) boneless top loin (New York Strip Steak), cut 1/2 inch thick.
1 teaspoon dry mustard
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons snipped chives
1 teaspoon Worcestershire sauce
Salt and pepper
With meat mallet pound steaks. Sprinkle each side with salt, freshly ground pepper, and ¼ teaspoon of the dry mustard; pound into meat.
In blazer pan, melt butter over direct heat. Add both steaks; cook 3-4 minutes on each side. Transfer to a hot serving plate. In the blazer pan add remaining ingredients and bring to boiling. Return meat to pan; spoon sauce over. Trim with cooked, fluted mushrooms, or saute chopped onions if desired.
Add some Cognac or Brandy to a hot skillet. Flame the meat by touching the Liquor with a lighted match and let the flames burn down. (Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they recede.)
Makes 2 servings.