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
- Salt and Pepper Steaks and bring to room temperature 30 minutes prior to cooking.
- Heat a saute pan and add 1 Tbsp butter and 1 Tbsp olive oil.
- 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.
- Add the Brandy to the pan. Now, light the brandy on fire. It will burn off quickly.
- Add the shallots to the pan, salt & pepper to taste. Add the parsley.
- Add the beef consomme and reduce the sauce by half.
- Add the worcestershire sauce and the 2 Tbsp of butter. Taste for seasoning.
- Serve the steaks on french fries (YUM!) or mashed potatoes with a generous portion of sauce on top.