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1- Salt the steak and let sit at room temp:
Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.
2- Mix the broth, Worcestershire sauce, mustard, tomato paste:
Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
3- Sear the steaks in butter:
Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done.
If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well-done 160°F.
If you do not have a thermometer, use the finger test to check the doneness of the meat.
When the steaks are done, move to a cutting board and tent with foil.
4- Sauté the shallots:
While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
5- Deglaze the pan with cognac:
Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
6- Add the broth mixture, then cream:
Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.
Stir in the cream and cook for two more minutes.
7- Serve the steak with sauce:
If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 87 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 182.8mg | 6 % | |
Potassium 174.7mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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