Steak Diane

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This dish was the first thing that Bill ever cooked for me, it was his signature dish (and yes, I was sold!).  It has become the “go to” dish for us for celebrating our Anniversary, Valentine’s Day or any special occasion.  I have doubled the sauce because it is all about the sauce here.  The fries and steak are just a vehicle for the amazing sauce!

Don’t be afraid to light the brandy, but make sure you step back when you do it!  Must be enjoyed with a really  nice cabernet. 

Steak Diane
 
Ingredients
  • 4 Sirloin Strip Steaks
  • 2 Cans Beef Consomme, chilled in the refrigerator
  • ½ cup finely chopped flat leaf parsley
  • ½ cup brandy
  • 4 Tbsp finely chopped shallots
  • 3 Tbsp Butter
  • Olive oil
  • 2 Tbsp Worcestershire sauce
  • Salt and Pepper to Taste
Instructions
  1. Salt and Pepper Steaks and bring to room temperature 30 minutes prior to cooking.
  2. Heat a saute pan and add 1 Tbsp butter and 1 Tbsp olive oil.
  3. Add the steaks and cook for 4 minutes per side, for medium rare. Check the temperature, you want it to be 125 before you take the steaks off. Put the steaks on a cookie sheet, cover with foil to rest.
  4. Add the Brandy to the pan. Now, light the brandy on fire. It will burn off quickly.
  5. Add the shallots to the pan, salt & pepper to taste. Add the parsley.
  6. Add the beef consomme and reduce the sauce by half.
  7. Add the worcestershire sauce and the 2 Tbsp of butter. Taste for seasoning.
  8. Serve the steaks on french fries (YUM!) or mashed potatoes with a generous portion of sauce on top.