Steak Diane is a classic dish – tender steaks topped with a tangy sauce. Dinner is ready in minutes.
To begin, combine two tablespoons of Worcestershire sauce, a tablespoon each of whole grain Dijon mustard and tomato paste, and a half teaspoon each of salt and pepper in a bowl. Whisk those together with a half cup of beef broth. Set that aside for now.
Next, grab a package (about 1 pound and a half) of boneless chuck blade steaks. These steaks have a thick, hard fatty “vein” that runs through the center. I cut the steaks in half, into two long strips, removing that from the center.
Because our butcher here doesn’t cut these steaks very thin, I give them a good bash with the bottom of a cast iron skillet. They should be close to 1/4 inch thick.
Do this with all of the strips. If your steaks are already thin, this isn’t necessary.
In a large skillet, melt two tablespoons of butter over medium high heat.
Sear the steaks in the butter until beautifully browned. About 3 minutes on each side.
Don’t crowd the steaks, work in batches and keep the cooked ones warm on a platter covered with foil, in your warm oven while you finish the rest.
When the steaks are all finished, sauté a minced shallot in the drippings until tender (I forgot to photograph this…sorry!)
Next you will need some heavy cream (or half & half) and some cognac or brandy.
With the skillet over medium heat, add in a quarter cup of cognac and whisk to loosen the bits on the skillet. Pour in your broth mixture. Bring it all to a simmer.
Pour in a half cup of the cream. Whisk in and bring to a simmer.
Serve the steaks topped with gravy and sprinkled with some parsley on a bed of couscous if you like.