|A Chef in Provence|
|by Edouard Loubet|
In this cookbook, Edouard Loubet shares the recipes that have earned his restaurant, 'Moulin de Lourmarin', two Michelin Stars.
1 - 10 of 55 for steak diane sauce
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Melt 2 tablespoons ... garlic, salt, Worcestershire sauce, and 1/4 ... are tender. Stir in parsley. Serve steaks with extra mushroom sauce over the top.
Heat butter and oil. Fry steaks for 1-2 minutes ... hot. Add Worcestershire sauce to butter and ... minutes. Spoon sauce over steaks and serve immediately.
In a 12 ... except chicken and rice, cook stirring occasionally until heated through. Return chicken to skillet and turn to coat with sauce. Serve over rice.
Heat butter in ... heat; add brown sauce and heat without boiling. Add cream. Remove fillets. Bring to boil and then serve over fillets. "It's G-R-A-N-D."
Saute garlic in ... salt. Add cube steaks and brown lightly. ... remaining ingredients into the pan drippings and then pour over cube steaks. Easy and fast!
Melt 2 tablespoons ... salt, juice and sauce until mushrooms are ... meat. To flame sauce; warm 2 tablespoons brandy in small pan. Ignite and pour onto meat.
Melt 2 tablespoons ... juice and Worcestershire sauce until mushrooms are ... tablespoons brandy in attractive small pan. Ignite and pour onto meat. 2 servings.
With meat mallet pound steak to 1/3" thickness. ... Return meat to pan; spoon sauce over. Trim with cooked fluted mushrooms if desired. Makes 4 servings.
Cook and stir ... lemon juice, Worcestershire sauce and Dijon mustard ... skillet and stir-fry steak. Pour sauce over the steak and sprinkle with parsley.
Put 4 sirloin steaks (about 6 oz. ... 2 tablespoons Worcestershire sauce and heat to ... sauce over steaks and sprinkle with parsley. Serve immediately.
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