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Steak Diane

25 minutes
4 servings

4 Certified Hereford ribeye Steaks
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
¼ cup ready-to-serve beef broth
2 tablespoons brandy
2 teaspoons Dijon-style mustard
1 teaspoon worcestershire sauce
2 teaspoons finely chopped parsley
Melt butter in large nonstick skillet over medium heat.
Add shallots abd garlic; cook 2 minutes. Stir in mushrooms; cook and stir 3 to 4 minutes. Remove and set aside. Increase heat to medium-high
Add steaks to skillet; cook 6 to 7 minutes for medium rare (150ᵒF), turning once. Click here to see the steak cooking chart.
Remove to warm platter. Decrease heat to medium. Add broth, brandy, mustard, worcestershire sauce and reserved mushroom mixture.
Bring to a boil. Cook and stir until liquid is slightly reduced, about 1 minute.
Spoon sauce over steaks and sprinkle with parsley.
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