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steak diane


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  • 2-8-12 0z- tenderloin or strip steaks
  • evoo
  • salt and papper to taste
  • 1 large shallot
  • 2 oz cognac or brandy
  • 1/2 cup veal or beef stock
  • 1 tsp. dijon mustard
  • 1 tsp. worchestershire sauce
  • 2 tbsp. cold butter
  • chopped chives as needed


Servings 2


Step 1

brush steaks on both sides with some oil ad sean with salt and pepper
heat a heavy bottomed 12 inch skillet over high heat and add enough oil to cover the bottom. when oil just starts to smokle aadd the steaks and sear until the first side is browned. about 2 minutes. flip and sear the other side
remove steaks and cover with foil or place in a 200 degree oven to keep warm
add more oil to pan if necessary and saute the shallot. remove the pan from heat and add the cognac. either tilt the pan so the flame ignites the alcohol or use a match. when the flames subside add the stock and mustard, bring to a boil and then simmer until reduced by at least half.
whisk in the worcheestershire suace and then the butter. taste and season with salt and pepper as needed
add the steaks back to the skillet and cook briefly on each side to heat up ad become coated with the sauce. sprinkle with the chives and serve


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