Steak Dianna


1 1/2 pounds round steak, pounded to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon butter
3 shallots, minced
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/4 cup beef broth
3 tablespoons Madeira wine
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Season steaks with salt and pepper.
Heat butter with oil in a large skillet
over medium-high heat.
Add steaks and sear 2 minutes per side
(for medium-rare); transfer to a serving platter and cover
with foil to keep warm.
2. Add a tablespoon butter to the pan.
Add shallots and saute until fragrant,
about 2 minutes. Stir in Dijon mustard, Worcestershire and broth.
Stir to remove any browned bits stuck
to the pan. Add wine, lemon juice and parsley;
stir well. Remove from heat and swirl in remaining butter.
Adjust seasoning and pour over steaks.
Makes 6 servings.