Steak Diane

 

Steak Diane

Steak Diane is a nostalgic favorite that can be prepared in under 30 minutes for an unforgettable dinner gathering.  Traditionally, it features a thinly pounded steak paired with a rich cognac and shallot sauce, flambéed for drama—although I skipped the flames for safety reasons.  The Diane Sauce is delicious over grilled meats or even pasta leftovers!

Servings 4 servings

Ingredients

4 (6-ounce) center-cut beef tenderloin steaks or another cut of your choice

Pinch of Salt

1/2 cup beef broth

4 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons tomato paste

2 tablespoons butter

1/2 cup finely minced shallots

4 tablespoons cognac or brandy

1/3 cup heavy cream

Freshly ground black pepper

2 tablespoons chives, finely chopped

Directions:

Salt the steak and let sit at room temp for 30 minutes.

In a bowl, mix the broth, Worcestershire sauce, mustard, Dijon mustard, and tomato paste; set aside.

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 4 minutes, depending on the thickness of the steak. Turn and sear on the other side, and cook until done.

Test your meat with an instant-read thermometer, for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F.

When the steaks are done, move them to a cutting board and tent them with foil or a meat dome to retain the heat.

Sauté the shallots in the pan, for 2 minutes on medium-high heat, stirring once or twice.

Deglaze the pan with cognac. Increase the heat and cook until the cognac is almost evaporated. Then add the broth mixture and cream, and bring to a boil. Cook until thickened, about 2 to 3 minutes.

Serve the steak with the sauce, and garnish with freshly ground black pepper and chives.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride