Steak Diane
Steak Diane is a recipe that focuses on the Diane sauce, a sauce made with Dijon mustard, Worcestershire sauce, brandy (or cognac), and heavy cream.
Servings: 4
Calories: 831kcal
Ingredients
- 2 16-ounce NY Strip steaks, or steaks of your choice
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 medium shallot, diced
- 2 teaspoons garlic, minced
- 2 tablespoons brandy or cognac
- 2 teaspoons tomato paste
- 2 teaspoons dijon mustard
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup beef broth
- 1 cup heavy cream
Instructions
- Generously season steaks with salt and pepper and let them rest at room temperature for at least 30 minutes prior to frying.
- Heat a large, non-stick frying pan over medium-high heat and add butter and olive oil. Add steak to the pan and cook 4-5 minutes (for medium-rare) and flip and repeat on the other side. Transfer the steak to a plate and tent with aluminum foil to keep warm. (Cooking time may vary depending on the size and cut of the steaks you are using.)
- Reduce heat to medium and add shallot to the pan and cook until translucent (3-4 minutes).
- Add garlic to pan and cook for 1 more minute.
- Add brandy to the pan and scrape the pan, loosening the brown bits. Cook 1-2 more minutes.
- Add tomato paste, Dijon mustard, Worcestershire, salt, and pepper. Stir to combine, and cook until slightly thickened (about 2 more minutes).
- Add beef broth and heavy cream and heat to a simmer. Reduce heat to low and simmer for 6-7 minutes.
- Add the cooked steaks back to the pan and spoon the sauce over the top. Serve immediately.
Nutrition
Calories: 831kcal