Steak Diane (Cooking Light)

By Chez_Alexander

This dish was born in upscale American restaurants decades ago but couldn’t be easier to make at home for a perfect, and wonderfully retro, date-night supper. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. The alcohol will cook off quickly, leaving smoky, caramel-like notes. Serve the steak with crisp, garlicky crostini: Drizzle 1 tablespoon olive oil evenly over 8 (1/2-ounce) slices whole-wheat baguette, and bake at 400°F for 10 minutes or until golden. Rub toasts with the cut sides of a garlic clove before serving.

Ingredients

• 1 teaspoon canola oil
• 1 (8-oz.) strip steak, trimmed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup sliced white button mushrooms
• 2 tablespoons minced shallots
• 1 teaspoon minced fresh garlic
• 2 tablespoons brandy, Madeira, or white wine
• 1/4 cup unsalted beef stock (such as Swanson)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon reduced-sodium Worcestershire sauce
• 2 tablespoons half-and-half
• 1 tablespoon chopped fresh flat-leaf parsley

Preparation

Step 1

1. Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.

2. Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.

3. Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.

Serves 2. Serving Size = 3 oz steak and 3 TBS mushroom mixture.