Steak Diane
The sauce on this steak is fantastic and it cooks very quickly making it a great weekday meal!
Ingredients
- 1 teaspoon canola oil
- 1 8oz. strip steak
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sliced button mushrooms
- 2 Tablespoons minced shallots
- 1 teaspoon minced fresh garlic
- 2 Tablespoons brandy
- ¼ cup beef stock
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons half-and-half
Instructions
- Heat oil in a 10" cast-iron skillet over medium-high heat.
- Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness.
- Place steak on a cutting board; let stand 10 minutes.
- Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned.
- Add brandy; cook 1 minute or until liquid evaporates, stirring constantly.
- Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes.
- Remove pan from heat; stir in half-and-half.
- Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture.
Notes
Recipe from Cooking Light Magazine.