steak diane
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Steak Diane was most likely developed in one of New York City’s Francophile kitchens. Beniamino Schiavon, a chef better known as “Nino of the Drake,” claimed to have introduced it to New York City via the Drake Hotel’s restaurant. Whether it was Nino, or another ambitious chef de cuisine, for decades steak Diane was a menu staple at posh hotels like the Sherry-Netherland and restaurants like the Colony, the 21 Club, and Le Pavillon.
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yield
2 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For steak diane
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12-16 ozflat iron steak
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kosher salt
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black pepper, freshly ground
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4 Tbspunsalted butter, divided
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4 Tbspshallots, finely minced
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3 Tbspcognac
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2/3 cbeef broth, divided
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2 tspdijon mustard
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2 tspworcestershire sauce
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fresh chives, chopped
How To Make steak diane
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1Since this dish comes together quickly chop and measure ingredients before cooking begins.
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2Trim excess fat from steak and slice horizontally creating two 6-8 ounce steaks. Gently pound steaks to 1/4 inch thickness and season with salt and pepper to taste.
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3Preheat a large skillet over medium heat adding two tablespoons of butter to melt. When butter is bubbling add steaks and cook for one minute on each side. Remove steaks and set aside on a plate.
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4Adjusting heat to low add remaining two tablespoons of butter and shallots. Saute until just translucent, about one minute.
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5Increase heat to high. Add Cognac and let cook for thirty seconds stirring in 1/3 cup broth. Use a wooden spoon to scrape up any brown bits left in the pan. Stir in mustard and Worcestershire sauce and cook, stirring often, until liquid is reduced to a syrup about one to two minutes.
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6Add remaining 1/3 cup of broth and continue to boil until sauce thickens, two to three minutes more. Turn heat to medium-low and season sauce with additional salt and pepper to taste. Place the steaks and their juices from the plate into the simmering sauce and turn them a few times to coat and cook to desired doneness while the sauce reduces a bit further. Divide steaks onto two serving plates, top with sauce and sprinkle with fresh chives for garnish.
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