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STEAK DIANE
4 servings

This dish was created to entertain restaurant patrons with a tableside flambé. If you want to play with fire, after adding the brandy to the skillet, warm it for 10 seconds, and light with a long match, a long lighter, or a propane torch. Shake the skillet until the flames go out and then add the stock and the remaining ingredients. This pan sauce is also delicious with venison steaks or pork chops.

Prepare:

  • Sautéed Steak

While the steaks stand, pour off any fat in the skillet and return the skillet to medium-high heat. Melt:

  • 2 tablespoons butter

Add and cook, stirring, until softened, about 2 minutes:

  • ½ cup finely chopped shallots or green onions (white part only)

Stir in:

  • ¼ cup brandy
  • ¼ cup beef stock or broth
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Boil for 1 to 2 minutes, scraping up any browned bits. Add any juices from the steaks. If desired, remove from the heat and add bit by bit, swirling the skillet until melted:

  • (2 tablespoons butter)

Stir in:

  • 2 tablespoons minced chives
  • 2 tablespoons chopped parsley

Pour the sauce over the steaks and serve immediately.

Meat