|Pacific Northwest: Taste|
Peter Canlis developed his signature take on Steak Diane even before he opened Canlis Restaurant in 1950. The sauce relies heavily on Lea & Perrin's original Worcestershire Sauce.
|12 ounces beef tenderloin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 tablespoon olive oil
4 tablespoons vermouth
3 tablespoons Lea & Perrin's Worcestershire sauce
3 tablespoons lemon juice
1 clove garlic, finely chopped
4 tablespoons cold butter, cut into bits
2 tablespoons chopped parsley
1. Cut the beef into four rounds and pound these into 1/4-inch thick filets. Season the filets generously with salt and pepper. Sprinkle the flour over one side of the seasoned steaks and shake off the excess.
2. Put a large black iron frying pan over high heat and add the olive oil, swirling the pan to coat the inside. Place the filets, floured side down, in the hot pan and cook three minutes. Add the vermouth, Worcestershire sauce, lemon juice and chopped garlic. Turn the filets and cook one minute longer.
3. Move the steaks to warm plates and let the pan juices boil for a few seconds longer to become concentrated. Whisk in the butter and parsley and pour the sauce over the steaks. Serve at once.