Steak Diane Recipe
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Category: |
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Ingredients: |
Ingredients: 16 ounces flat iron, flank, or strip steak
Salt and freshly ground black pepper
4 tablespoons unsalted butter, divided
4 tablespoons finely minced shallots
3 tablespoons Cognac or Brandy
⅔ cup beef or chicken broth, divided
2 teaspoons Dijon mustard (optional)
2 teaspoons Worcestershire sauce
Chopped fresh chives for garnish
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Directions: |
Directions:Trim the steak of excess fat and cut it in half horizontally creating two 6 to 8-ounce steaks. Gently pound the steaks to flatten them to ¼-inch thickness. Season them on both sides with salt and pepper to taste.
Preheat a large skillet over medium heat. Add 2 tablespoons of butter and let melt. Once butter is bubbling, add seasoned steaks and cook on each side for 1 minute. Remove steaks from pan and set aside on a plate.
Adjust heat to low and add remaining 2 tablespoons butter and shallots. Sauté until just translucent, about 1 minute.
Increase heat to high. Add Cognac and let cook for 30 seconds. Then add ⅓ cup broth and use a wooden spoon to scrape up any brown bits in the pan. Stir in mustard and Worcestershire sauce and cook, stirring regularly, until liquid is reduced to a syrup, 1 to 2 minutes.
Add remaining ⅓ cup of broth and continue to boil until sauce thickens, 2 to 3 minutes more. Turn heat to medium-low and season with additional salt and pepper to taste.
Place the reserved steaks and their juices into the simmering sauce, turning them a few times to coat and cook to desired doneness, while the sauce reduces a bit further. Divide steaks onto two plates, top with sauce and sprinkle with chives. |
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Notes: |
Personal
Notes: Because the dish comes together so quickly, all ingredients should be assembled before starting the preparation. Some versions include 4 ounces sliced mushrooms added with the shallots.
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