Steak Diane

Steak to properly be served, must be prepared at tableside.

• 2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
• 1 tsp. grated lemon peel
• 1/4 tsp. pepper
• 1 Tbsp. vegetable oil
• 2 Tbsp. brandy (optional)
• 2 tsp. Worcestershire sauce
• 1/2 lb. small mushrooms, sliced
• 3 Tbsp. finely chopped shallots or green onions
• 1/4 cup half-and-half
• 1 Tbsp. fresh lemon juice
• 2 tsp. Dijon-style mustard

Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.

On a clean pan; spray with cooking spray or few drops of oil, heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium, turning occasionally. Remove and keep warm.

Adding the brandy to the pan, cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves 4.