SERVES 1

•  1 (12 o z.) Top  Sirloin  s teak
•  2 tsp. lemon  pepper
•  1 tsp. fresh  parsley, chopped
•  2 Tbsp.  olive oil
•  6 ozs. sliced fresh mushrooms
•  2 Tbsp.  chopped  shallots
•  2 Tbsp.  brandy
•  1/2 cup  whipping  cream
•  2 tsp.  Worcestershire sauce

STEAK DIANNE

Nutrition Facts per sen;ing:  Calories 1452, Protein 83.12 Gm, Carbs 57.09 Gm, Fat 98.64 Gm, Cholesterol 336.9 mg , Dietary Fiber 2.2 11 Gm, Sugar 44.59 Gm, Sodium 1162mg,  Calcium 134 .6 mg, Potassium 2404mg, I ron 9.907mg

1.            Heat  1  tablespoon olive  oil in  a skillet  over  Medium  heat.  Add  mushrooms and  shallots;  cook  for  3 minutes,  remove  and  set aside.

2.           Season  Top  Sirloin  with  lemon  pepper.

3.           Heat  1  tablespoon olive oil in a skillet over Medium  heat.   Add  the steak,  and cook   8  to  12  minutes,  turning  occasionally, for medium rare  to  medium doneness.

4.           Remove  the  s teak,  and  keep  warm.

5.           Add  brandy  to  the  skillet, and  deglaze.

6.           Stir in the cream  and Worces tershire  sauce. Add  mushroom mixture, and  cook. Check  for  thickness,  and  adjust  seasonings.

7.           Add  steak,  turning  to coat with  the sauce for  30 seconds.

8.           Pour  desired amount of  remaining sauce  over  steak;  sprinkle with  parsley and  serve.