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Steak Diane

From: Feature Story-Olympic Restaurant
New York steak cooked to your liking and served with garlic, parsley, Cognac and Worcestershire sauce

Ingredients:
10 oz New York strip fillet
.3 oz mignette pepper
4 oz good quality veal stock
4 fl oz double cream (whipped)
2 oz Brandy (en place in the dining room)
Salt to taste
2 oz Sherry (en place in the dining room)
Side vegetables and potatoes
2 oz sliced mushrooms

Preparation:
Season the steak with salt and mignette pepper, seal in a suitable pan with clarified butter, cook to bleu, take out and drain.

Place the steak on a sliver tray, garnish with a watercress and vegetable rose with a saucer of hot veal stock and a saucer of whipped cream apart.

The sauce is made and the dish is finished by the waiter in the dining room cooking the steak how the customer prefers.