Steak Diane Recipe

Name: Steak Diane Recipe
Ingredients: Salt and freshly ground black pepper; 1 (12- to 16-ounce) boneless steak, such as filet mignon or strip steak, about 1-inch thick; 2 tablespoons unsalted butter; 1 tablespoon neutral oil, such as grapeseed or safflower; 2 tablespoons minced shallot or red onion; 1 teaspoon tomato paste; 2 tablespoons Cognac or brandy; 1/4 cup heavy cream; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon fish sauce (optional); Minced chives or parsley, for garnish

"A classic recipe, steak Diane dates to the 1930s, when it was prepared tableside at restaurants with much fanfare The piquant sauce, a mix of cream, Cognac, shallots and Worcestershire, is speedy and simple to make from the steak’s pan drippings Flambéing the Cognac adds drama, but you can skip that step, and just let the Cognac simmer for 2 minutes to cook off some of the alcohol..."

INGREDIENTS

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Salt and freshly ground black pepper

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1 (12- to 16-ounce) boneless steak, such as filet mignon or strip steak, about 1-inch thick

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2 tablespoons unsalted butter

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1 tablespoon neutral oil, such as grapeseed or safflower

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2 tablespoons minced shallot or red onion

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1 teaspoon tomato paste

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2 tablespoons Cognac or brandy

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1/4 cup heavy cream

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1 teaspoon Dijon mustard

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1 teaspoon Worcestershire sauce

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1/2 teaspoon fish sauce (optional)

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Minced chives or parsley, for garnish

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