Steak Diane

Steak Diane is a classic dish – tender steaks topped with a tangy sauce. Dinner is ready in minutes.

Steak Diane from The Foodie Army Wife | TheFoodieArmyWife.com

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.

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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.

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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.

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Do this with all of the strips. If your steaks are already thin, this isn’t necessary.

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In a large skillet, melt two tablespoons of butter over medium high heat.

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Sear the steaks in the butter until beautifully browned. About 3 minutes on each side.

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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.

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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.

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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.

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Pour in a half cup of the cream. Whisk in and bring to a simmer.

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Serve the steaks topped with gravy and sprinkled with some parsley on a bed of couscous if you like.

Steak Diane from The Foodie Army Wife | TheFoodieArmyWife.com

Steak Diane from The Foodie Army Wife | TheFoodieArmyWife.com

Steak Diane from The Foodie Army Wife | TheFoodieArmyWife.com

Steak Diane from The Foodie Army Wife | TheFoodieArmyWife.com

 

Steak Diane
 
Ingredients
  • 2 Tb Worcestershire Sauce
  • 1 Tb tomato paste
  • 1 Tb whole grain Dijon mustard
  • ½ c beef broth
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Tb butter
  • 1½ lb thin boneless beef chuck blade steaks
  • 1 shallot, finely minced
  • ¼ c cognac (or brandy)
  • ½ c heavy cream (or half & half)
  • parsley for topping
Instructions
  1. To begin, combine the Worcestershire sauce, mustard, tomato paste, salt and pepper in a bowl. Whisk those together with the beef broth. Set that aside for now. Next, grab the 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 local butcher 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 ¼ inch thick. Do this with all of the strips. If your steaks are already thin, this isn’t necessary. In a large skillet, melt the 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 the minced shallot in the drippings until tender. With the skillet over medium heat, add in the cognac and whisk to loosen the bits on the skillet. Pour in your broth mixture. Bring it all to a simmer. Pour in 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.
  2. Enjoy!

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