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Steak Diane - Cooking with Tami
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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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Servings: 2
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat oil in a 10" cast-iron skillet over medium-high heat.           
  2. 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.
  3. Place steak on a cutting board;  let stand 10 minutes.
  4. Add mushrooms, shallots, and garlic to pan;  cook 6 minutes or until mushrooms are browned.
  5. Add brandy;  cook 1 minute or until liquid evaporates, stirring constantly.
  6. Stir in stock, mustard, and Worcestershire sauce;  cook 2 minutes.
  7. Remove pan from heat; stir in half-and-half.
  8. Cut steak across the grain into thin slices.  Divide steak between 2 plates;  top evenly with mushroom mixture.

Notes

Recipe from Cooking Light Magazine.