Steak Diane with New Potatoes and Parsley Butter from Commander’s Palace
Updated: Jan 3
There are many recipes for Steak Diane. Commander’s Palace likes to keep it simple. So simply, it is one of the first dishes the Brennan children learn to cook. Simple but delicious.
8 tablespoons (1 stick) unsalted Butter, softened
1 tablespoon finely chopped Parsley
Mash parsley into butter and scrape into butter and scrape into a small crock. Refrigerate until ready to use.
12 slices Beef Tenderloin, each about 2 1/2 ounces
2 teaspoons Creole Seasoning
8 tablespoons (1 stick) unsalted Butter
1 tablespoon Worcestershire saice
1 tablespoon A-1 Steak Sauce
1/2 cup finely chopped Parsley
1 1/2 pounds New Potatoes, boiled
Season meat with Creole seasoning.
Melt butter in a hot iron skillet and quickly saute tenderloins to desired degree of doneness. Remove meat to a warm serving platter and keep warm.
Add Worcestershire sauce and steak sauce to butter remaining in skillet and cook, stirring in all bits of meat glaze from bottom and sides of pan. Add parsley.
When the sauce is reduced slightly, pour it over the beef. Serve with boiled potatoes and parsley butter.
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