Steak Diane
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 steaks - we used New York Strip
  • olive oil
  • 1 Tbs butter
  • ¾ cup beef stock
  • ⅓ cup white button mushrooms chopped
  • 1 garlic minced
  • 1 Tbs. shallot minced
  • ½ Tbs. stone ground mustard
  • ½ Tbs. Worcestershire sauce
  • 2 Tbs. cream
  • 2 Tbs. brandy or cognac
  • parsley
  • salt and pepper
  1. Put beef stock in small sauce pan and simmer until reduced to ¼ - ⅓ cup
  2. Coat pan with olive oil and ½ Tbs. butter
  3. sprinkle both sides of steaks with salt and pepper
  4. brown on both sides cooking to just under desired doneness
  5. remove steaks from pan and place in tented foil
  6. Add ½ Tbs butter, shallots, mushrooms and garlic to pan
  7. Cook until beginning soften and release liquid
  8. Add brandy or cognac and light with match allowing to burn out
  9. Add cream, mustard, worcestershire and stir into sauce
  10. Add reduced beef stock
  11. Return steaks to pan, toss with sauce, and cook about 3-4 minutes until heated.
  12. Plate steaks, top with sauce, garnish with parsley.
Our steaks were thin. If you use thick steaks, pound them thinner so they will cook quickly in the pan.
Recipe by Tasting Pour by Jade Helm at