Steak Diane

From: swingcat

On Nov 11, 2009

Sooooo much flavor! My only advice would be to add the green onions when you make the sauce instead of before since they tend to burn easily. I also tried adding about 1/2 t of brown sugar for a touch of sweetness, and it was delicious! UPDATE: If using salted butter, make sure you modify the recipe accordingly. Thank you for posting!

From: Siren Chef

On Sep 27, 2009

While I haven't made the steaks themselves, I use this as a sauce for almost anything - even veggies - and can't get enough! It's a perfect base with butter, onions, etc. I've been known to add garlic, milk, and LOTS of pepper. Fantastic flavor.

From: Terri F.

On Feb 24, 2002

This was truly delicious! I used tenderloins for the steak, cut a little thicker, so I browned them first before starting the sauce process. The only thing I would do differently next time is to double the amount of sauce, my husband liked it so much he was dipping his bread in it to get every last drop! :o) Thanks for a great recipe, Inez. This one will get lots of use!

From: Graybert

On Mar 10, 2002

This was really good. I did need to cook my steak more then three minutes - about 6 on each side (I like my steak well done). I also left the drippings from the steak in the frying pan for the sauce and it gave it such a great flavour! The steak was very tender and juicy. Will make this again! (maybe even with chicken)