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!"Not bad...the recipe forgets to mention that the Dijo should be added (it can be done when the shallots are being softened in the pan). Feel free to add mushrooms (sliced, not chopped or diced) to the mixture at the same time as the shallots for a slightly thicker version of the sauce. Also, try pouring leftover sauce on topof potatoes (trust me...it's excellent)." - sarojm
Yield: 2 Ready in 45 minutes
54 people trying soon
Verified by stevemur
|2 boneless beef steaks; or your choice, cut 1 inch thick|
|Kosher Salt and fresh ground black pepper; or sea salt|
|1 tablespoonolive oil|
|1/4 cupShallots or green onions; finely chopped|
|1/3 cupBeef stock or consomm; canned|
|3 tablespoonsBrandy; or Cognac|
|1 tablespoonDijon style mustard|
|1 teaspoonWorcestershire Sauce|
|1/2 cupHeavy cream|
|1 tablespoonChives and/or parsley; finely chopped|
Steak Diane Preparation
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.
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