Steak Diane
2 medium-thick filet mignon, New York strip or rib eye steaks, about 6 oz. each
2 tbsp butter
3 tbsp minced shallots
2 tbsp minced parsley
2 tbsp dry sherry
1 tbsp cognac or brandy (or a little more for more sauce)
2 tsp steak sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp minced chives
Put steaks between pieces of waxed paper and pound lightly. Melt butter in skillet (I like to use a cast-iron skillet for this). Add steaks and cook about 3 minutes, turn and cook about 2 to 3 minutes longer or until desired doneness. Transfer to a serving dish and cover to keep warm.
Combine remaining ingredients except chives in the skillet in which the steaks were cooked and simmer 3 minutes, scraping brown bits from pan. Taste and adjust seasoning, if desired. Stir in chives and pour sauce over steak. Serve immediately Serves 2.
My notes: Before starting to cook I like to combine the shallots, parsley, sherry, cognac, steak sauce, Worcestorshire sauce, and mustard in a small bowl, then I can just add to the skillet when it’s time.
2 medium-thick filet mignon, New York strip or rib eye steaks, about 6 oz. each
2 tbsp butter
3 tbsp minced shallots
2 tbsp minced parsley
2 tbsp dry sherry
1 tbsp cognac or brandy (or a little more for more sauce)
2 tsp steak sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp minced chives
Put steaks between pieces of waxed paper and pound lightly. Melt butter in skillet (I like to use a cast-iron skillet for this). Add steaks and cook about 3 minutes, turn and cook about 2 to 3 minutes longer or until desired doneness. Transfer to a serving dish and cover to keep warm.
Combine remaining ingredients except chives in the skillet in which the steaks were cooked and simmer 3 minutes, scraping brown bits from pan. Taste and adjust seasoning, if desired. Stir in chives and pour sauce over steak. Serve immediately Serves 2.
My notes: Before starting to cook I like to combine the shallots, parsley, sherry, cognac, steak sauce, Worcestorshire sauce, and mustard in a small bowl, then I can just add to the skillet when it’s time.