Steak Diane

2 Servings
100% would make this recipe for Steak Diane again.

This is one of those old war horses that I think is still delicious. It's been retired from the culinary scene for such a long time that most folks probably haven't heard of it. It was a classic served when couples went out for a special dinner. All things old become new again!

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Steak Diane Ingredients

2 boneless beef steaks or your choice cut 1 inch thick	3 tablespoons Brandy or Cognac
Kosher Salt and fresh ground black pepper or sea salt	1 tablespoon Dijon style mustard
1 tablespoon Olive oil	1 teaspoon Worcestershire sauce
1 tablespoon Butter	1/2 cup Heavy cream
1/4 cup Shallots or green onions finely chopped	1 tablespoon Chives and/or parsley finely chopped
1/3 cup Beef stock or consomm canned

Instructions for Steak Diane

1. Season the steak liberally with salt and pepper. In a heavy bottomed saut pan, add the olive oil and heat over medium high heat. Add steaks and cook until well seared and done to your liking, about 4 minutes per side for medium rare. Set steaks aside and keep warm tented with foil. Remember they will continue to cook a little.

2. Pour off most of the fat from the pan and add the butter and shallots. Cook the shallots till softened over moderate heat, about 2 minutes. Add the stock and brandy and raise heat a bring to a boil. Scrape up any of the delicious browned bits from the bottom of the pan.

3. Reduce by half and stir in Worcestershire and cream and reduce to a light sauce consistency. Add any juices from the steak and season to your taste with salt and pepper. Stir in chives and pour sauce over steaks and serve immediately.

Main Ingredient: BeefCuisine: French