Steak Diane


steaks, cut 1/2-inch thick, rib-eye or tenderloin
Freshly ground black pepper
Soy sauce
Olive oil or peanut oil
cup minced scallions
cup minced fresh parsley
tablespoon cornstarch
teaspoon Dijon mustard
cup beef bouillon
Worcestershire sauce
lemon, cut in half
Cognac and Port



Trim steaks of all fat and gristle.  Pound steaks to an even 1/4-inch thickness.  Rub black pepper into steaks, along with a few drops of soy sauce and oil.  Roll up each steak like a rug from one of the small ends.  Refrigerate until serving time.


Preheat frying pan to hot temperature.  Pour 1 tablespoon oil into the pan and add 2 tablespoons butter. Just as butter begins to brown, unroll one steak and immediately place in the pan.  Sauté 30 to 40 seconds on one side, turn with forks, and sauté on the other side to desired doneness.  Roll up and place on serving platter.  Sauté the other steaks in the same manner.  Add another spoonful or two of butter, and when foaming, stir in scallions and parsley.  Let cook for a moment.  Stir together bouillon, cornstarch and mustard.  Stir into scallion mixture.  Stir for a moment, and then add a few drops of Worcestershire sauce, the juice of half a lemon, and droplets of Cognac and Port to taste.  One by one, unroll each steak and bathe in the sauce, turning and dipping with 2 forks.  Place on serving plate.  Spoon the rest of the sauce over steaks and serve. 


Serves 4.