Steak Diane

By calypan

by Julia Child

Ingredients

• TRIM:
• 2 ribeye steaks (12 oz. each)
• 1 tsp. soy sauce
• Vegetable oil
• WHISK:
• 1 ⁄2 cup beef broth
• 1 Tbsp. Dijon mustard
• HEAT:
• 4 Tbsp. unsalted butter, divided
• 2 tsp. vegetable oil
• 2 Tbsp. finely minced shallots
• 1 Tbsp. chopped fresh parsley
• 1 tsp. Worcestershire sauce
• 1 ⁄2 tsp. fresh lemon juice
• Salt and black pepper

Preparation

Step 1

Trim steaks of fat and any gristle, then cut each into quarters. Using the flat side of a meat mallet, pound steak pieces to ¼-inch thick. Rub each piece with soy sauce and oil.

Whisk together broth and Dijon.

Heat a large sauté pan over high; add 2 Tbsp. butter and 2 tsp. oil, swirling to coat. Add four steak pieces and sauté over high heat, 1 minute; flip and sauté 40–50 seconds more. Transfer steaks to a warm platter. Repeat cooking with remaining four steak pieces.

Add 2 Tbsp. butter and shallots to pan and cook over high, 30 seconds. Deglaze pan with broth mixture, scraping up any browned bits. Stir in parsley, Worcestershire, and lemon juice; season with salt and pepper. Return steaks to pan just to coat with sauce. Serve steaks immediately with remaining sauce.