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Recipe Index

FEATURED RECIPE

Steak Diane

Woof, it’s hot out! But one cannot sustain on salads alone, so here’s a quick and easy classic that won’t have you sweating over the stove for too long.

Ingredients (2 servings)
• 2-6 oz. beef fillets
• Salt and pepper
• 3 Tb. Stonehoue Extra Virgin Estate Blend Olive Oil
• 1 Tb. Minced shallot or onion
• 1 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• ½ c. heavy cream
• Lemon juice to taste
• Chopped parsley leaves for garnish

Procedure
1. Flatten the fillets to 1 inch thick with a mallet. Season with salt and pepper. Combine half the oil in a skillet over medium-high heat. Sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
2. Wipe the pan clean; add the remaining oil over medium heat and add the shallot or onion. Cook until tender. Stir in mustard, Worcestershire and cream. Season to taste.
3. Keeping the sauce at a simmer, return the meat and accumulated juices to the pan. Cook until meat is the desired temperature. Plate and add optional lemon juice. Garnish with chopped parsley.