Steak Dianne

Step 1: Liberally spread some Dijon mustard on both sides of your selected meat. Use just enough to cover the meat.

Step 2: Preheat a skillet large enough to fit all the meat. When it is hot, add the olive oil. When the olive oil begins to shimmer, add the meat and cook it. If using beef cook just short of desired level of doneness. If using other meats cook almost entirely. When finished remove meat from the skillet and set aside.

Step 3: To the skillet add: shallots, garlic, and mushrooms, and season with a little salt and pepper to taste. Sauté for a few minutes until the ingredients are cooked.

Step 4: Carefully add the brandy and light with a grill lighter or tip the pan towards the stove flame. Let it burn until the flames subside. When flames are gone, stir the pan, scraping up any bits from the pan.

Step 5: To the sauté mixture, add the gravy, Worcestershire sauce, several dashes of hot sauce and a heaping tablespoon of the Dijon mustard. Bring this all to a simmer then add the butter and the light cream and blend it well. Add the meat back to the gravy mixture just long enough to warm through.

Step 6: Plate with the sauce and sprinkle with the minced parsley.