Steak Diane

Steak Diane

One of the lost and nearly forgotten mid-century dinner dishes is Steak Diane. A luxurious dinner in a velvety cognac cream sauce.  Filet mignon, currently $30/pound can easily be substituted for chicken or even shrimp.  Just cook the steak or chicken first, then make your sauce.

INGREDIENTS

• 1 pound filet mignon (you can buy 2 half pound fillets, cut them through the middle and pound flat)
• 1/2 pound cremini mushrooms
• 2 tablespoons unsalted butter
• 1 shallot, diced fine (about 2 tablespoons)
• 1/2 cup beef stock
• 1/2 cup heavy cream
• 1/2 cup cognac or brandy (I used Applejack Brandy I had)
• 2 ounces vegetable or light oil
• 2 tablespoons fresh chopped parsley
• 1 teaspoon Worstecher sauce
• 2 teaspoons dijon mustard
• 1 tablespoon tomato paste
• Salt & Pepper to taste

METHOD

1. Pat dry the steaks (or chicken) and season both sides well with salt and pepper.
2. In a hot pan with vegetable oil sear both sides.  Set aside with foil on another plate to keep warm.
3. Lower heat and brown half cup of sliced cremini mushrooms in the same pan.
4. Once browned, add in chopped shallots and 2 tablespoons of butter
5. After a few minutes, add in 1 tablespoon tomato paste and continue to cook.
6. Deglaze with 2.5 ounces or 1/3 cup of brandy or cognac (I used Laird’s Applejack brandy).
7. Once the sauce thickens, add in the beef broth and cream.
8. Add the dijon mustard and worstecher.
9. Continue to cook until the sauce thickens.
10. Add back in the meat with the juices and warm through.
11. Garnish with fresh chopped Italian parsley.

Frank Sinatra’s Version

INGREDIENTS

• Ribeye steak
• 2 tablespoons unsalted butter
• 1 large shallot diced fine
• 5 ounces sliced mushrooms
• 1/3 cup light Cream
• 1/2 cup or 2 ounces bourbon, cognac or brandy
• 1 tablespoon tomato paste
• Salt & pepper to taste

 METHOD:

1. Dry and salt steaks and sear on high heat.
2. Remove steak, add mushrooms and brown.
3. Lower heat, add shallots and butter.
4. Add tablespoon tomato paste.
5. Add beef stock and reduce
6. Add cream, pepper, reduce.
7. Add steak back in, sauté.

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