Steak Diane

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Well-known member
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.

 
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