Easiest Way to Prepare Delicious Steak Diane

Steak Diane. Sprinkle the steaks on both sides with the salt and pepper. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Doing some research into Steak Diane, I found that the "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "a la Diane" sauces.

Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. It was probably invented in London or New York. Steak Diane was a staple on menus in fine dining establishments back in the day. You can have Steak Diane using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Steak Diane

1. It's of Sirloin steak or any cut you prefer.
2. You need 3 cloves of garlic.
3. It's 2 of tbps salted butter.
4. Prepare of Olive oil.
5. Prepare of Salt.
6. You need of Pepper.
7. Prepare 1 of white onion.
8. You need 1/4 cup of button mushrooms.
9. It's 1 of tbps mustard.
10. It's 1/4 cup of heavy cream.
11. It's 1 shot of brandy or cogniac.
12. Prepare 3-4 of tbps of Worcester Sauce.
13. You need of Parsley.
14. It's 1 handful of peas (optional).

Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper.

Steak Diane step by step

1. Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat..
2. On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms..
3. Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control)..
4. Swirl the remaining juices around, add the cream then reduce. Add chopped parsley..
5. You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating..
6. You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit..

Sprinkle steaks with pepper and salt. This steak Diane recipe is a true retro classic, but certainly shouldn't be confined to the annuls of history. This simple pan sauce can be whipped up in no time, comprised of mushrooms, cognac, cream and a host of tasty seasonings. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are. Season the steaks with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side.

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