In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> This is what I did: I liberally peppered the steak, salted it, too.
> Then I seared it in an oiled pan and set it aside to rest. I added
> about 2 tblspoons of diced onion to the pan and sauteed it till it got
> some color, then I added some sliced mushrooms and got them mostly
> cooked. Next I added a glass of red wine (a California cab) and
> brought that to a boil. To that I added some homemade demiglace and
> some thyme and salt and pepper. I finished it with a teaspoon of
> Dijon mustard. As that reduced, I carved the very rare meat into
> strips which I tossed into the sauce to complete the cooking.

Did you get your inspiration from Steak Diane? It sounds delicious.

leo

--
<http://web0.greatbasin.net/~leo/>