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Steak Diane

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Steak Diane

Cuisine:American

Course:Dinner

10m prep 15m cook 25m ready

4 servings This dish was created to entertain restaurant patrons with a tableside flambé. If you want to play with fire, after adding the brandy to the skillet, warm it for 10 seconds, and light with a long match, a long lighter, or a propane torch. Shake the skillet until the flames go out and then add the stock and the remaining ingredients. This pan sauce is also delicious with venison steaks or pork chops.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 beef steaks, ¾ to 1 ½ inches thick
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 tablespoon vegetable oil or rendered bacon, duck, or beef fat
    • (A pan sauce)
    Sub-recipe steps
    1. Pat dry: 4 beef steaks, ¾ to 1 ½ inches thick
    2. Season both sides of the steaks with: 2 teaspoons salt; 1 teaspoon black pepper
    3. Heat in a large stainless steel skillet over medium-high heat: 1 tablespoon vegetable oil or rendered bacon, duck, or beef fat
    4. When the fat begins to smoke, add the steaks to the skillet without crowding. Cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand for 5 minutes before serving. Meanwhile, if desired, pour off any fat from the skillet and make: (A pan sauce)
  • 2 tablespoons butter
  • ½ cup finely chopped shallots or green onions (white part only)
  • ¼ cup brandy
  • ¼ cup beef stock or broth
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • (2 tablespoons butter)
  • 2 tablespoons minced chives
  • 2 tablespoons chopped parsley

Let's Cook

  1. Step 1.

    Prepare: Sautéed Steak

  2. Step 2.

    While the steaks stand, pour off any fat in the skillet and return the skillet to medium-high heat. Melt: 2 tablespoons butter

  3. Step 3.

    Add and cook, stirring, until softened, about 2 minutes: ½ cup finely chopped shallots or green onions (white part only)

  4. Step 4.

    Stir in: ¼ cup brandy; ¼ cup beef stock or broth; 1 tablespoon Dijon mustard; 2 teaspoons lemon juice; 1 teaspoon Worcestershire sauce; Salt and black pepper to taste

  5. Step 5.

    Boil for 1 to 2 minutes, scraping up any browned bits. Add any juices from the steaks. If desired, remove from the heat and add bit by bit, swirling the skillet until melted: (2 tablespoons butter)

  6. Step 6.

    Stir in: 2 tablespoons minced chives; 2 tablespoons chopped parsley

  7. Step 7.

    Pour the sauce over the steaks and serve immediately.

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