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Thursday, July 9, 2009

Bonus Recipe, July 10th: Steak Diane

Seasonal Recipe
Steak Diane

Adapted from The Joy Of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4

Steak Diane is a type of sauteed steak, a method popular in Italy and France for achieving a steak with a deliciously browned exterior and the opportunity for creating a pan sauce. Pan sauces can be as simple as reducing a bit of red wine in the pan, but this classic recipe, which combines a variety of bold flavors, is hard to top. In addition to tasting great with steaks, it's also a fine addition to a nice cut of pork.

The best choices for a sauteed steak are tender, lean cuts, such as top loin, tenderloin, top sirloin, or strip. Or, better yet, ask your favorite beef farmer how he likes it.


  • 4 boneless beef steaks, 6-8 oz. each
  • 1 tablespoon olive oil
  • 4 tablespoons butter, softened
  • ½ cup chopped shallots
  • ¼ cup beef stock
  • ¼ cup brandy
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh parsley
  • Salt and black pepper, to taste
  1. Season the steaks on both sides with salt and pepper. In a large, heavy skillet over medium-high heat, heat the olive oil. Saute the steaks in the pan for about 4 to 5 minutes per side, until nicely browned and done to your liking. Be sure to remove the steaks from the pan when just slightly less done than you like, because they will continue to cook a bit as they sit.

  2. Remove the skillet from the heat, and pour off the fat. Return the pan to the heat and add 2 tablespoons of the butter. As soon as the butter finishes foaming, add the shallots and cook, stirring until softened, about 2 minutes.

  3. Stir in the beef stock, brandy, lemon juice, Worcestershire sauce, and salt and pepper to season. Bring to a boil for a minute or two, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add any accumulated juices from the steaks, too. Remove the pan from the heat, and add the remaining butter, swirling the pan until it melts. Garnish with the fresh herbs, pour the sauce over the steaks, and serve immediately.

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