Steak Diane
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (12 ounce) rib eye steaks
- 4 teaspoons soy sauce
- 2 -3 teaspoons vegetable oil
- 4 tablespoons unsalted butter
- 4 tablespoons shallots, finely minced
- 1 cup beef broth
- 2 -3 tablespoons Dijon mustard
- 2 tablespoons parsley
- 2 -3 tablespoons Worcestershire sauce
- 1 teaspoon key lime juice
- salt and pepper
directions
- Trim steaks, removing large pieces of fat and any gristle.
- Cut each steak into quarters. Place the steaks between plastic and pound to an even ½” thickness.
- After pounding, rub each steak with soy sauce and oil.
- Assemble ingredients for the sauce, whisk together the beef stock and mustard, set aside.
- Heat a large sauté pan over high heat; add 2 tablespoons butter and oil swirling to coat.
- Add steaks and sauté in batches transfer to a warm platter.
- With the pan over high heat, prepare sauce by adding 2 tablespoons butter and shallots; sauté for 30 seconds.
- Deglaze with the stock mixture, allow to simmer for 2-3 minutes to reduce slightly.
- Then stir in parsley, Worcestershire, and key lime juice; season to taste.
- Return steaks to the pan just to coat in sauce and serve immediately.
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