Traditional Steak Diane prepared in a flourish

Traditional Steak Diane is prepared tableside in a flourish — butter, tenderloin, cream, brandy and a burst of flames. Quick by nature, it is easy to adapt to the Desperation Dinner table even during midweek madness.

We've lightened our rendition by using half-and-half. If the extra calories aren't a problem, the cream is delicious. Since we don't usually stock shallots, we've substituted scallions. If you have shallots, feel free to use them.

Even though brandy is also optional (just use an additional 1/4 cup of broth), we hate to leave that out. The brandy makes this dish exciting, not just because of the showy fireworks but also for the distinct flavor it imparts to the smooth and savory sauce. Serving our Desperate Diane over egg noodles helps make sure that you don't miss a single drop.

Desperate Diane

Start to finish: 15 minutes

4 ounces fat-free egg noodles (see Cook's note)

1 tablespoon butter, divided use

8 ounces sirloin steak for stir-fry (see Cook's note)

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon bottled minced garlic

8 ounces sliced button mushrooms, coarsely chopped

1/4 cup brandy, optional

1 1/2 teaspoons Dijon mustard

1/4 cup beef broth or stock

1 teaspoon Worcestershire sauce

2 tablespoons finely chopped scallions

1/4 cup half-and-half or cream

1 teaspoon minced parsley leaves, optional garnish

Cook's note: Fat-free egg noodles are sometimes called yolk-free or no-yolk noodles.

If you can't find steak cut for stir-fry at your butcher, choose a lean, tender steak, about 1 inch thick, and slice it into strips. Cut any strips longer than 3 inches in half. Proceed with recipe.

This recipe is doubled easily, just be sure to cook the beef separately from the mushrooms or it will not brown sufficiently.

Cook the egg noodles in boiling water according to package directions.