Steak Diane
Steak Diane: This dish was born in upscale American restaurants but couldn’t be easier to make at home. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. For a more robust meal, serve with garlicky crostini: Drizzle 1 tablespoon olive oil over 8 (1/2-ounce) whole-wheat baguette slices; bake at 400°F for 10 minutes. Rub toasts with the cut sides of a halved garlic clove. This dish also pairs well with Sauteed Haricots Verts with Red Bell Pepper and Lemon.
Total Time: 25 Mins
Yield: Serves 2 (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)
Ingredients
- 1 teaspoon canola oil
- 1 (8-oz.) strip steak, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup sliced white button mushrooms
- 2 tablespoons minced shallots
- 1 teaspoon minced fresh garlic
- 2 tablespoons brandy
- 1/4 cup unsalted beef stock (such as Swanson)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon reduced-sodium Worcestershire sauce
- 2 tablespoons half-and-half
- 1 tablespoon chopped fresh flat-leaf parsley
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