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.
- 16 ounces boneless shell steak or 16 ounces New York strip steaks or 16 ounces sirloin strip steaks or 16 ounces filet mignon
- fresh ground black pepper
- 2 tablespoons unsalted butter, divided
- 3 tablespoons finely minced shallots
- 6 tablespoons cognac or 6 tablespoons other good brandy, divided
- 2 tablespoons dry white wine or 2 tablespoons dry vermouth
- 2 teaspoons Dijon mustard (preferably imported)
- 2 tablespoons A.1. Original Sauce or 2 tablespoons Worcestershire sauce
- 1⁄2 cup beef broth
- 2 tablespoons heavy cream
- 2 tablespoons finely snipped chives
- Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
- Cut the steak in half horizontally, creating 2 6-ounce steaks.
- Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
- Heat a 12-inch skillet until a drop of water dances on the surface.
- Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat.
- Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
- Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
- Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired.
- 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.
- 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.
- Add the cream and stir well to incorporate. Boil a few seconds.
- 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.
- Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce.
- Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates.
- Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.
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.
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!
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!