This is an eventful week in history. Today is the 150th anniversary of Lincoln’s Gettysburg Address, the official dedication ceremony for the National Cemetery of Gettysburg in Pennsylvania, the site of one of the bloodiest battles of the Civil War. A few years ago, one of my 4th grade students asked if I was there for Lincoln’s speech since November 19th is my birthday and I grew up in Pennsylvania. (To answer the student’s question and perhaps yours, too:  No, I was not there!)

This Friday marks the 50th anniversary of JFK’s assassination. I was 3 days old when that occurred. Yes, that makes me 50 today. No, it doesn’t bother me. Age is just a number and I like numbers!

I’ve always loved celebrating my birthday. And my family is always great about indulging me on my birthday and for the weeks surrounding my birthday! Andrew & Kelly spend time with me doing whatever I want, even if it is playing Clue or going for a hike. Eric often plans something wonderful, like a trip to the Chocolate Festival at the American Club in Kohler, Wisconsin for a birthday weekend or a 3-day trip to the Rio Grande Birding Festival in Halingen, Texas followed by a nice dinner and boat tour on San Antonio’s River Walk. But the best part of all the birthday celebrations is always the meal my family cooks for me and our time together!

Steak Diane Dijon (from the Grey Poupon Dijon Mustard Recipe Book)

Serves 4

Ingredients:

• 1 pound boneless sirloin steak, cut 1/4 inch thick
• 2 tablespoons Dijon mustard
• fresh ground black pepper
• 3 tablespoons butter
• 1/4 cup minced onion
• 1 medium garlic clove, crushed
• 1 cup sliced fresh mushrooms
• 1/2 cup beef broth
• 1/4 cup brandy or combination of cherry liqueur & dry sherry

Directions:

Pound the steak to 1/8 inch thickness.

Pounding the steak out helps it to cook quickly.

Coat one side of the steak with the mustard. Sprinkle with the fresh ground pepper.

Spread the steak with the mustard and black pepper.

Roll the steak into a log to help coat the steaks with the mustard. Set the steak aside.

Rolling the steak up distributes the mustard.

In a large skillet, melt the butter then add the onion and garlic to it, cooking until the onion is tender. Stir in the mushrooms and broth. Cook to reduce the broth.

Only cook the steak for a few minutes per side.

Unroll the steak and place it in the pan. Cook to desired doneness, turning once. Remove the steak and mushrooms from the pan to a serving platter. Pour the brandy over the steak and mushrooms. Set the brandy on fire and serve immediately when the flame dies out. (The combination of sherry and liqueur probably won’t flame.)

The Dijon gives it a spicy kick!

An elegant way to prepare steak for a special occasion!  ~Linda

Steak Diane Dijon (from the Grey Poupon Dijon Mustard Recipe Book)

Serves 4

Ingredients:

• 1 pound boneless sirloin steak, cut 1/4 inch thick
• 2 tablespoons Dijon mustard
• fresh ground black pepper
• 3 tablespoons butter
• 1/4 cup minced onion
• 1 medium garlic clove, crushed
• 1 cup sliced fresh mushrooms
• 1/2 cup beef broth
• 1/4 cup brandy or combination of cherry liqueur & dry sherry

Directions:

Pound the steak to 1/8 inch thickness. Coat one side of the steak with the mustard. Sprinkle with the fresh ground pepper. Roll the steak into a log to coat both sides of the steak with the mustard. Set the steak aside.

In a large skillet, melt the butter then add the onion and garlic to it, cooking until the onion is tender. Stir in the mushrooms and broth. Cook to reduce the broth.

Unroll the steak and place it in the pan. Cook to desired doneness, turning once. Remove from the pan and pour the brandy over the steak and mushrooms. Set the brandy on fire and serve immediately when the flame dies out. Serve immediately.