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Steak Diane
The sauce on this steak is fantastic and it cooks very quickly making it a great weekday meal!
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Course
Main Course
Servings
2
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.