Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Famous 21 Club's Steak Diane Recipe
    Lost? Site Map

    Famous 21 Club's Steak Diane

    Famous 21 Club's Steak Diane. Photo by firstnameHayes

    1/3 Photos of Famous 21 Club's Steak Diane

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    NcMysteryShopper's Note:

    I have several recipes for Steak Diane, and this one is from the 21 Club. Cooks Notes: Use the best steak you can afford, from a good butcher.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
    2. 2
      Cut the steak in half horizontally, creating 2 6-ounce steaks.
    3. 3
      Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
    4. 4
      Heat a 12-inch skillet until a drop of water dances on the surface.
    5. 5
      Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat.
    6. 6
      Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
    7. 7
      Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
    8. 8
      Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired.
    9. 9
      Add the wine, and with a wooden spoon, scrape up any browning in the pan (deg laze the pan). Stir in the mustard and A-1 sauce.
    10. 10
      Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons.
    11. 11
      Add the cream and stir well to incorporate. Boil a few seconds.
    12. 12
      Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary.
    13. 13
      Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce.
    14. 14
      Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates.
    15. 15
      Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on August 22, 2006

      55

      Easy to prepare, very tasty. Made it exactly as written - even the New York strip & A1. I prefer this with the Filet Mignon, butterflyed, and positively do NOT care for the A1. Next time I'll use Worcestershire. Also, I will add sliced mushrooms to the shallot saute. Still excellent, nonetheless.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2009

      55

      MONSTROUSLY good! Wow... I mean, srsly, WOW!! I butterflied 3 filet mignon steaks, pounded them to 1/4", then seasoned with salt and pepper. (Next time I'll omit the salt as there's plenty from the other ingredients.) Because I was using more than the listed amount of meat, it was necessary to increase the sauce ingredients by 50%. I used Worcestershire and substituted chopped scallion greens for chives as it's all I had on hand, and added chopped parsley to the finished steaks. The flavors were wildly apparent - not subtle, but not overwhelming at all. Oh, and the sauce over the mashed potatoes.... HEAVEN! Thank you for posting this recipe, NcMysteryShopper - we loved it and will be making it often!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2007

      55

      I was looking for a nice sauce to go with some grilled chicken breasts and I stumbled on this recipe! I prepared the sauce to pour over the chicken and it was wonderful!!! I used cognac, white wine, worcestershire sauce, chicken broth and fat free half and half. Can't wait to try it over filet mignon!! Next time I will double the amount of sauce too!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Famous 21 Club's Steak Diane

    Serving Size: 1 (503 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 184.6
     
    Calories from Fat 156
    85%
    Total Fat 17.4 g
    26%
    Saturated Fat 10.8 g
    54%
    Cholesterol 51.0 mg
    17%
    Sodium 289.8 mg
    12%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.2 g
    1%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    A.1. Original Sauce

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites