Sirloin Steak Dianne

This sirloin steak is pan-fried with onions, mustard, and a mushroom cream sauce.

Step: 1

Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.

Step: 2

Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.

Step: 3

Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.

Step: 4

Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.

Step: 5

Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

Per Serving: 1048 calories; protein 41.8g; carbohydrates 26.3g; fat 70.7g; cholesterol 299.4mg; sodium 1903.3mg.

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