I have been playing with this recipe for a month or so and it is darn good. In fact one of the best. It comes from Julia Childs

Steak Diane

2 Rib Steaks
for frying the beef
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 tablespoon fresh chives, minced
Soy Sauce
cooking oil ,I use Grapeseed.

For beef stock to deglaze.
1 teaspoon Dijon-style mustard
2 tablespoons shallots, minced
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
a bit of wine
1cup of beef stock
1 tablespoon fresh parsley, minced

Prepare beef stock ahead of time by adding mustard to beef stock(you can use consome or beef broth as a substitute if you do not make your own stock. ) and a bit of wine.


Fillet the steaks into slices not thicker than 1/4". cover with saran wrap and pound them to a uniform thickness with a tenderizing mallet.
Season both sides of steak with a mixture of soysauce and cooking oil . Melt butter in a heavy skillet and fry the steaks to medium done at the most and then remove from skillet. It will take a few frying sessions to fry all the meat. You want nice brown steaks medium done in the middle. Remove steaks to serving plate and keep warm.
When you are done frying the steaks Saute the finely minced shallots and scallions in the pan drippings. Remove skillet from heat when slightly carmelized. Use a paper towel to dab out the excess oil if you want.

On medium heat deglaze the skillet by adding 1 tablespoon butter, lemon juice, pepper and Worcestershire sauce then add the stock and mustard mix. mix this in the skillet until uniform then add the meat. Heat for two minutes then serve pouring a healthy amount of the sauce over each serving. No need to add salt usually.

Everything goes real quick once you start so have the side dishes ready.

I serve this dish with Sliced fried Yukon Gold and garlic potatoes and a vegatable of choice. I like a hardy Cabernet or a merlot with this dish.

Yum!

Damn, this is making my hungry....

why would you ever need to dress up a rib steak,let alone tenderize it with a mallet. Grill em to medium rare,salt and enjoy,nothing simplier or better

Complex flavors and different textures in combination. Lifting sauce is an artform slapping meat on a grill is primative but tastey.

Trying this tonight but using top sirloin instead of rib eye. I can't see doing anything with a rib eye other than grilling it but it does sound good. Will let ya know how it came out later.

Cool. I hope you like it. I should clairfy that you are not slicing the steak in strips you are just making it 1/4" thick by slicing it. So if you have a 1" thick steak you end up with 4 ea 1/4 inch steaks. I though it read funny above.

I thought about that but figured it out when it came to the pounding part. I think the sauce is going to be outstanding.

Yep... its a winner !!!! I concider it a new part of the recipe rotation at my house.