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
½ cup chopped yellow
onion
1 tablespoon butter
½ cup water
½ 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