Diana sauce is a classic French sauce made with vinegar, mustard, and shallots. It is typically served with beef, but can also be used with other meats or vegetables.
WITH A MEAT MALLET, POUND STEAKS TILL THEY ARE ABOUT 1 INCH THICK.
SPRINKLE BOTH SIDES WITH SALT AND PEPPER.
IN A LARGE SKILLET OVER MEDIUMHIGH HEAT, HEAT BUTTER, OIL AND LEMON PEEL UNTIL HOT.
ADD STEAKS; PAN FRY6 TO 8 MINUTES, OR UNTIL DESIRED DONENESS, TURNING ONCE.
REMOVE STEAKSTO HEATED PLATTER; KEEP WARM.
REDUCE HEAT TO MEDIUM; STIR IN LEMON JUICE,WORCHESTERSHIRE SAUCE AND MUSTARD.
COOK ABOUT 3 MINUTES UNTIL SAUCE ISBLENDED, SCRAPING UP BROWN MEAT BITS.
TO SERVE, POUR SAUCE OVER STEAKS.
GARNISH WITH PAPRIKA.
Ingredients
Directions
WITH A MEAT MALLET, POUND STEAKS TILL THEY ARE ABOUT 1 INCH THICK.
SPRINKLE BOTH SIDES WITH SALT AND PEPPER.
IN A LARGE SKILLET OVER MEDIUMHIGH HEAT, HEAT BUTTER, OIL AND LEMON PEEL UNTIL HOT.
ADD STEAKS; PAN FRY6 TO 8 MINUTES, OR UNTIL DESIRED DONENESS, TURNING ONCE.
REMOVE STEAKSTO HEATED PLATTER; KEEP WARM.
REDUCE HEAT TO MEDIUM; STIR IN LEMON JUICE,WORCHESTERSHIRE SAUCE AND MUSTARD.
COOK ABOUT 3 MINUTES UNTIL SAUCE ISBLENDED, SCRAPING UP BROWN MEAT BITS.
TO SERVE, POUR SAUCE OVER STEAKS.
GARNISH WITH PAPRIKA.
