|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Steak Diane has a somewhat murky history. It's unclear who Diane was, to say nothing of her association with the cream sauce that dresses her steak. One thing's for sure: "Steak Diane" has a mystique with which "steak with creamy pan sauce" cannot compete. Of course, to make the dish you must dissolve the mystique, go behind the scenes, and look under the hood. Don't be intimidated. Diane is easy to get to know.
There are two key elements. The first is the steak. A one-inch thick New York strip is recommended. New York strip has a good balance of tenderness, flavor and fat content, and a one-inch thick steak will cook to medium rare in about 7 or 8 minutes, ideal for this one-pan preparation. The second key element is the pan sauce. Ingredients typically include butter, shallots, mustard, Worcestershire sauce, beef stock, cream and chives. Some preparations call for mushrooms, truffles, sherry and a cognac flambe.
The steak can be finished in the pan with the sauce, or sauced on the plate. This recipe calls for simply pouring the sauce over the steak. This way the dish only requires one pan, and the steak gets time to rest.
Steak Diane is a simple dish, but it feels impressive, especially if you include the flambe. It's great for special occasions like date night, Valentine's Day, birthdays, or any other kind of celebration.
- 12 ounce New York strip steak, 1 inch thick
- Salt and pepper, to taste
- 1 teaspoon vegetable oil, for searing the steak
- 1 cup beef broth
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 1 small clove garlic, finely chopped
- 1 tablespoon cognac or brandy (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon heavy cream
- 1 tablespoon chopped fresh chives
Gather the ingredients.
Heat a large heavy bottomed deep skillet or dutch oven over medium high heat. Add the oil and coat the pan. Generously season the steak with salt and pepper. When the pan is hot, cook the steak for about four minutes on each side. Remove the steak and set aside.
Add the beef broth to the pan. Bring the broth to a boil, and allow it to reduce by about two thirds. Pour the reduction into a cup or bowl and set aside.
Reduce the heat to medium. Add the butter, garlic and shallots to the pan. Cook, stirring frequently, until softened, about two minutes. Avoid browning.
Add the alcohol, if using. You can flambe the booze if you like, but it's not absolutely necessary. When the flame dies down, add the reserved beef reduction, mustard, Worcestershire and heavy cream. Stir well to combine. Continue to cook, stirring frequently, until sauce has thickened somewhat, about four minutes.
Plate the steak and top it with the sauce. Sprinkle the fresh chives over the sauced steak. Serve immediately with your sides of choice.
For Steak Diane with Mushrooms
Use about four ounces of mushrooms of your choice. Any mushroom will do. Cut them into bite size pieces, and saute them in one additional tablespoon of butter for about five minutes between steps 3 and 4. Season with salt to taste. After sauteeing, proceed with step four. Add the garlic and shallots to the pan with the mushrooms, and go from there.