Steak Diane

Updated: May 20

Inspired by The Steak Book

Steak Diane was extremely popular in the 80s when table side service was considered the pinnacle of fine dining, and I absolutely loved the nostalgic feeling that this recipe evoked. For those who don’t remember this era, the cognac allowed the waiter to ignite the dish and create a spectacle as well as a delicious sauce. The cognac not only produces the characteristic flames, they also imbue flavor into the dish because the heated alcohol intensifies the taste of the mustard, cream and Worcestershire sauce. If you want to impress your significant other, family members or even a close friend, this is the perfect recipe!


Ingredients:

  • 2 lb sirloin steak, about 1 inch thick

  • 6 tablespoons butter

  • 4 tablespoons green onions, chopped

  • 2 tablespoons Worcestershire sauce

  • 1/2 cup heavy cream

  • 1/2 tablespoon Dijon mustard

  • Salt and pepper

  • 1/3 cup cognac

  • Garnish with sautéed mushroom (optional)

Yields: serving for 4

Prep Time: 15 minutes

Cook Time: 10-15 minutes


Method:

  1. In a large skillet, melt the butter. Add the steaks and brown quickly on both sides, about 2 minutes on each side.

  2. Remove the steak and set aside.

  3. To the skillet, add the onions, Worcestershire sauce, cream and mustard.

  4. Season with salt and pepper and simmer for about 5 minutes. Return the steak to the sauce and cook for 4-5 minutes on each side.

  5. While the steak is cooking, heat cognac in a small saucepan.

  6. Add the cognac to the sauce and ignite it. Let the flames burn out and serve the steaks with the sauce at once garnished with sautéed mushrooms.

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