While laying in bed today with a horrible case of bronchitis, it seem like all the Food Network cooking stars were talking about Steak Diane. While I’m having a horrible time trying to breathe, this bronchitis has not affected my appetite. 
From Wikipedia, the free encyclopedia: Steak Diane
Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.
The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.
My favorite recipe came from Paula Dean. I will be trying this recipe as soon as I’m back in the kitchen.
Steak Diane Recipe courtesy Paula Deen
6 tablespoons butter
1/2 cup sliced mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons snipped fresh parsley leaves
1 pound beef tenderloin, cut into 8 slices
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.
Quick corn on the cob, broccoli, and a tossed salad, and your meal will be done in less than 30 minutes. A great dish on those busy days.
