Steak Diane

RETURN TO RECIPES

SERVES 2

Looking for a luxurious, romantic dinner for two? Try our version of the steakhouse classic, Steak Diane. To learn how to make a perfectly seared filet, and embellish it with a creamy, decadent mushroom sauce, read on! We were impressed -- you will be, too!

Using a layer of parchment paper and a meat mallet, slightly pound the steaks to be about 1-inch thick. Season the steaks generously with Kosher salt and pepper, and allow to set at room temperature for about 30 minutes before cooking.
Prepare the shallots by mincing. Brush off and slice the mushrooms. Ready the garnish by slicing the chives before starting the cooking.
Melt 2 tablespoons of butter and the olive oil in a cast iron skillet. Allow the oil and butter to heat. Once hot, add the steaks. Sear the steaks undisturbed for 2-3 minutes on each side. Continue to cook until the steak reaches the desired level of doneness. Remove the steaks from the pan, and let rest on a plate tented with foil while you prepare the sauce. (Remember, the steaks will continue to rise in temperature by a few degrees as they rest.)
Make the Sauce Diane. Add the remaining 2 tablespoons of butter to the skillet. Cook the mush- rooms until browned on all sides. Add the shallot, and cook until translucent.
Add the cognac or brandy. Light the pan on fire if you desire some drama in the kitchen. Or, just let the brandy cook down. Stir in the Worcestershire sauce, Dijon, tomato paste, lemon juice, and beef broth. Allow the sauce to simmer for about 5 minutes. Stir in the heavy cream and cook for another 2 minutes, or until the sauce thickens slightly. Taste the sauce, and adjust the seasonings with additional salt and pepper.
Serve the steaks with a generous serving of sauce. Garnish with chives.