Steak Diane

Green beans with toasted almonds and rice pilaf make tasty side dishes alongside this savory sauced steak. You may use tenderloin or a favorite steak in place of the Spencer steaks.

    4 Spencer steaks
    Seasoning salt
    Freshly ground Tellicherry peppercorns
    cup chopped yellow onion
    1 tablespoon butter
    cup water
    teaspoon beef base
    1 teaspoon mustard powder
    2 tablespoons whipping cream
    1 teaspoon Worcestershire sauce
    1 teaspoon all-purpose flour
    1 tablespoon water
    Fresh parsley sprigs

1.  In a large frying pan, sear the steaks on high heat.
     Sprinkle with seasoning salt and freshly ground pepper.

2.  When the steaks are done, place on a platter and keep warm.

3.  In the same pan, fry onions in butter until translucent. Stir
     in the water, beef base, mustard, whipping cream and  
    Worcestershire sauce.
4.  Whisk in the flour and water just until thickened. Pour over
     the steaks and garnish with parsley.

     Makes 4 servings