Steak Diane
Steak Diane recipe
Cooking Light, July 2005
I’ve never had steak diane before, so I didn’t know what to expect. It was pretty good. Really good, even. I don’t know what the big deal is about this dish because it was really easy to make and didn’t take too long to cook. This is a recipe I will DEFINITELY make again. It was even good for left over lunch. We served it with Rosemary Roasted Potato Wedges.
Measuring cups and spoons
Knife
Cutting board
Large skillet (preferrably cast iron)
Yield: 2
Steak Diane
Ingredients
- 1 teaspoon canola oil
- 8 ounces strip steak trimmed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 cup sliced button mushrooms
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons brandy
- 1/4 cup unsalted beef stock
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons half-and-half
- 1 tablespoon chopped fresh parsley
Instructions
- Heat oil in a 10 inch cast iron skillet over medium-high heat. 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 and let rest 10 minutes.
- 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.
- Cut steak across the grain into thin slices. Divide steak between 2 plates, top evenly with mushroom mixture and parsley.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 405Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 97mgSodium 733mgCarbohydrates 9gFiber 2gSugar 4gProtein 33g
