Steak Diane
Servings
2Serving size
4 ounces steak with mushrooms and sauceThis recipe can be multiplied or divided by 2, but does not make very good leftovers.
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Shredded Brussels Sprouts
Ingredients
| 2 tsp. Olive oil |
| 2 4 ounces Beef top sirloin (2 4-ounce steaks) |
| 1 Medium Shallots, raw (finely minced) |
| 1 clove Garlic, raw (finely minced) |
| 12 Ounce Mushrooms, white, raw (sliced) |
| 2 tsp.. Worcestershire sauce |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup No salt added beef stock |
| 2 tsp.. Lemon juice |
| 2 Tbsp. Brandy |
| 2 tsp. Dijon mustard |
| 2 tsp.. Cornstarch |
| 1/4 cup 2% milk |
| 1 tsp.. Unsalted butter |
| 1 Tbsp. Fresh parsley (chopped) |
Instructions
When the pan is hot add the steaks and cook for two minutes on each side. Remove from the pan to a warm plate.
Add the second teaspoon of olive oil to the pan and then the shallots and garlic.
Cook, stirring frequently, for about 4 minutes until the shallots begin to soften.
Add the mushrooms and cook for about 10 minutes. Toss frequently.
When the mushrooms are browned add the Worcestershire sauce, salt, pepper, beef broth and lemon juice. Cook until the sauce is hot.
Return the steaks to the pan.
Add the brandy, and using a match, light the alcohol and let cook until the flames die down. Cook for about two minutes, letting the steak heat and the sauce reduce.
Combine the Dijon mustard, cornstarch, and milk. Whisk until smooth.
Add the mixture to the pan and stir until well blended.
Cook for about 1 minute, stirring continuously.
Add the butter and parsley and cook until the butter is melted.
Serve the steak topped with the sauce.
Serve this recipe with one of these starch side dishes.
Baked Yam with Sour Cream
Wash the yam well. Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F. Bake the potato for about 40 minutes until it is soft. You’ll know because it will give slightly when pinched. Serve with the butter and goat cheese.…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The key to making a great pan sauce is to build it in layers. You could simply throw a lot of butter and heavy cream in the pan with a big pinch of salt and end up with an OK sauce.
For the refined flavor that you are looking for in Steak Diane, it takes a few more minutes but the result is worth it. Sautéing the shallots until they are limp softens the flavor and sweetens them. Cooking the mushrooms until they are lightly caramelized brings out their full umami flavor. That umami flavor is enhanced by the Worcestershire and beef broth, with the lemon juice adding a sour note. Lightly salting doesn’t overpower the other flavors and there is a little bit of bitterness in the brandy and mustard that round this dish out by activating all of your taste buds.
Using the combination of milk and cornstarch creates a rich mouthfeel that is enhanced by just a touch of richness from the butter.
This dish was cooked in restaurants at tableside when I first started in the restaurant business, and the waiter would flame the brandy with dramatic flourish. I loved that show but the flavor of the dish is what stays with me after I eat it.