Steak Diane (1965)

• 4 sirloin steaks,  6 oz each
• 4 tbspns shallots, chopped
• 8 tbspns butter
• 2 tbspns Worcestershire sauce
• Parsley, chopped
• Salt and freshly ground black pepper

1. Put 4 sirloin steaks, each about 6 ounces, between pieces of wax paper, and pound to 1/3-inch thickness.

2. Heat 2 tablespoons butter in a small saucepan.

3. To saucepan, add 4 tablespoons finely chopped shallots, and cook until shallots are lightly browned. Add 2 tablespoons of Worcestershire sauce, and heat to bubbling. Keep the sauce hot.

4. In a 12-inch skillet, heat 6 tablespoons of butter. when the butter begins to brown, add steaks and cook for 3 minutes.  Turn and cook for 2 to 3 minutes longer, or until done to taste.

5. Transfer to a serving dish, and sprinkle generously with salt and pepper. Spread the shallot sauce over the steaks, and sprinkle with chopped parsley.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.  Recipe was by The Whitehall Club in Chicago.)