**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON

steak diane

Steak Diane

Steak Diane is traditonally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Doing some research into Steak Diane, I found that the "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "a la Diane" sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version.

Serves 4.

Ingredients

1 cup beef broth
4 teaspoons Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp tomato paste
4 (6-ounce) center cut beef tenderloin steaks or another cut. perhaps lamb.
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons butter
2 teaspoons olive oil
1/4 cup finely minced shallots
4 Tbsp cognac or brandy
2/3 cup heavy cream

Preparation

Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.
Start preparing the steak. Sprinkle salt and pepper on both sides of the steak. Working in batches, heat butter and oil in a skillet, add the steak and increase the heat to high, brown each side for 1 1/2 minutes, remove steaks to a cookie sheet and finish in the oven at 350°F for about 10 minutes.
While the steaks are in the oven, sauté the shallots in butter for one minute on medium heat, stirring constantly. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Let simmer for a minute. Stir in the cream and cook for two more minutes.
If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak on each serving plate.

Adapted from a recipe by Carolyn Shohet in the Carlisle Mosquito.

Urban Cowgill 2010 (updated 2024)

Page updated

Google Sites

Report abuse