Steak Diane – The Tableside Classic
A classic example of Continental Cuisine, Steak Diane rose to popularity across the country beginning in the 1940’s. Usually prepared tableside, and often flambéed, the diners were treated to a dramatic preparation and a delicious, complex dish that is actually very easy to make. It is often made with beef tenderloin, but can be made with any cut of steak you desire.
2 – 10 oz boneless rib eye steaks
1/2 cup finely minced shallots
1 clove garlic finely minced
1/4 pound mushrooms slice thin
4 scallions (green and white) sliced, greens reserved
1/4 cup cognac or brandy
3 teaspoons Worcestershire sauce
3/4 cup beef stock
4 teaspoons Dijon mustard
1/3 cup heavy cream (or half & half)
2 tablespoons butter
Pat steaks dry and season with salt and pepper.
In a large skillet over medium-high heat, melt the butter and sear the steaks 3-4 minutes on each side, depending on how thick the steaks are. (You may have to do the steaks in batches.) Place on a plate, clover loosely with foil and set aside.
In the same skillet, add the shallots, white part of the scallions, garlic and the mushrooms. Season with a little more salt and pepper, and sauté for 3-4 minutes over medium high heat until the mushrooms begin to give off some of their liquid.
Turn off the heat, and add the brandy. Using a long match or lighter, light the brandy and flambé. After the flames die down, add the stock, mustard, Worcestershire, and cream. Cook over medium heat for 3-5 minutes or until the sauce begins to thicken. Add the green part of the scallions at the very end.
To serve, simply spoon the sauce over the steaks.
Note: Can be made with chicken. Change the beef stock for chicken stock, and add at the end, a splash of lemon juice.