Classic Steak Diane (Recipe 58 of 150)

What the heck is Steak Diane and where did it come from? I have never seen it on a menu. Cuz I would have ordered it. 

I had to ask Wikipedia where Steak Diane came from. "Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. It was probably invented in London or New York in the 1930s."

So that's it. It still doesn't explain why I've not seen it on menus, but whatev...

This was a delicious recipe. It was simple and flavorful. Full disclosure though, I did not flambe it. I had visions of how horribly wrong that could go and I decided to not even give it a try. I just poured the brandy in and lit it simmer a bit. 

Make this dinner. You won't regret this one. 

Classic Steak Diane

Recipe from 12Tomatoes

Serves 4

• 1/2 c beef broth
• 4 tsp Worcestershire sauce
• 3 tsp Dijon mustard
• 4 center cut beef tenderloin steaks (about 6oz each)
• salt
• 3 T unsalted butter
• 1/2 c finely minced shallots
• 4oz oyster mushrooms, sliced
• 2 cloves garlic, minced
• 4 T brandy
• 1/3 c heavy cream
• Freshly ground black pepper
• 1 T minced parsley
• 1 T minced chives

Whisk together the broth, Worcestershire sauce, and mustard. Set aside. Pound the steaks thin, then sprinkle both sides with salt and pepper and set aside at room temperature for 15-30 minutes.

Add 2 tablespoons butter to a skillet over medium-high heat. Pat the steaks dry with a paper towel. Turn the heat up to high, and sear the meat for 1-2 minutes, then turn and sear the other side. Remove to a cutting board, tent with foil, and let the steaks rest.

In the skillet, sauté the shallots on medium-high heat, stirring a few times. Add the mushrooms, garlic, and remaining tablespoon of butter to the pan. Stir, mixing well and stirring until the mushrooms release their liquid and the liquid evaporates (about 2 minutes). Remove pan from heat, then add the brandy and carefully light with a match to flambé. Continue to cook, lightly shaking the pan by the handle to stir until the flame dies down.

Stir in the broth mixture and bring to a boil. Cook until thickened (about 2-3 minutes), stirring often. Stir in the cream and add the steaks and any accumulated juices to the pan and cook, turning the steaks in the sauce until warmed through and the sauce has thickened. Transfer the steaks to serving plates. Stir the parsley and chives into the sauce, and pour the sauce over the steaks to serve.

Enjoy!