Entree: United States – Steak Diane

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 25 min

Total 35 min

Ingredients

- 2 beef baseball-cut sirloin steaks, approx. 10 oz (283 g) each
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) cognac or brandy
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) Dijon mustard
- 3/4 cup (180 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the steaks dry, season both sides with salt and freshly ground black pepper; let sit at room temperature 20–30 minutes.
2. Heat a large skillet over high heat until very hot, add vegetable oil and 1 tbsp (14 g) butter. Sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), then transfer to a warm plate and tent with foil to rest.
3. Reduce heat to medium, add remaining 1 tbsp (14 g) butter to the pan. Add shallot and cook until softened, about 1 minute; add garlic and cook 30 seconds.
4. Carefully add cognac to deglaze the pan; swirl and, if desired and safe, ignite briefly to flambé until flames subside. Stir in Worcestershire and Dijon mustard.
5. Add heavy cream and simmer gently until sauce thickens to coat the back of a spoon, about 2–3 minutes. Stir in lemon juice if using and adjust seasoning.
6. Return steaks and any resting juices to the pan to coat with sauce, spoon over, then plate and garnish with chopped parsley. Serve immediately.