STEAK DIANE
Steak Diane was created in New York City around the turn of the 20th century in the midst of the popularity of flambéed dishes that were expertly prepared table-side to add flair (no pun intended) to the customer's dining experience. It's thought to be named for the Roman goddess of the hunt, Diane. It was originally prepared...
Provided by Vickie Parks
Categories Beef
Time 16h
Number Of Ingredients 13
Steps:
- 1. Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
- 2. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
- 3. Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
- 4. To serve, place a steak on each plate and pour the sauce over the steak.
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