Steak Diane, an elegant steak dish that is very easy to make. Made famous in the 1950’s purportedly at the Drake hotel in NYC was quite the spectacle when flambéd table side. I chose not to flambe out of fire safety concerns. A tender cut of steak in a tipsy cream sauce, what’s not to love. Here’s how to make it:

Steak Diane

2 steaks (1/2 inch thick) tender cut e.g. strip, filet mignon, sirloin filet

1 shallot chopped

1 clove garlic minced

1/4 c cognac or brandy

1/2 c beef broth

1/4 c heavy cream

2 tbs dijon mustard

1 tbs worcestershire sauce

salt and pepper to taste

Heat skillet on medium high add some olive oil and 1 tbs butter. Pat the steaks dry with paper towel, season with salt and pepper on both side. Sear steak approximately 1 minute on each side until steak is nicely browned. Remove and set aside tented with foil.

In same skillet add the shallot and garlic, saute just until soft (not browned). Add the cognac or brandy and deglaze the pan, add the broth, cream, mustard and worcestershire. Cook on medium high until reduced and thickened. Add the steak back to the skillet and cook another 2-3 minutes depending on desired doneness. Serve immediately garnished with parsley or chives.

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