Steak Diane Sauce

This is the just the best sauce, and one that is simple to do.

You need not be overly concerned with the exact measurements here, just keep the proportions in general alignment and this will turn out fine.

This works with any cut of meat frankly, and works with chicken and pork as well.

INGREDIENTS:

• 2 pieces of meat, a filet, ribeye, etc. 
• Salt and pepper
• olive oil
• 2-3 tbsp butter
• 1 tbsp minced shallot or onion
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1/2 c cream
• juice of 1/2 lemon or to taste
• salt and pepper

INSTRUCTIONS:

1. Bring a bit of olive oil to very hot in a saute pan. Add the steaks (salted and peppered), and sear on both sides, cooking until just done. Keep warm on a plate in the oven.
2. Add one tbsp of the butter and saute the shallot or onion until softened and translucent. 
3. Add the mustard and worcestershire sauce, whisking. 
4. Add the cream, bring to a slow simmer and reduce until the sauce thickens. 
5. Add the lemon juice, and salt and pepper as needed. 
6. Serve at the table from a gravy boat.
7. Garnish with parsley or chives if desired.

SERVES: 3

NOTES: Use with any type of meat. 

SOURCE: Sherry Peyton