Steak Diane
Steak Diane was a restaurant favorite during the popularity of the tableside-flambé dishes back in the 80's.
Steak Diane
Steak Diane was a restaurant favorite during the popularity of the tableside-flambé dishes back in the 80's.
Cooking Instructions
- 1
Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat.
- 2
On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms.
- 3
Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control).
- 4
Swirl the remaining juices around, add the cream then reduce. Add chopped parsley.
- 5
You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating.
- 6
You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit.
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