Entrée: United States – Steak Diane from the United States

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

2 ribeye steaks, about 8 oz each (227 g each), about 1 lb total (454 g total)
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) Worcestershire sauce
1 / 4 cup (60 ml) brandy or cognac
1 / 4 cup (60 ml) beef stock
1 / 4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season the steaks generously with salt and pepper on both sides. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the steaks and cook until they reach your desired level of doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside to rest.

2. In the same skillet, add the remaining butter and olive oil. Lower the heat to medium, then add the shallots and garlic. Sauté until the shallots are translucent. Stir in the Dijon mustard and Worcestershire sauce, followed by the brandy. Carefully ignite the brandy with a long match or lighter to flambé, burning off the alcohol. Once the flame goes out, add the beef stock and allow it to reduce by half. Stir in the heavy cream and let the sauce thicken. Finally, add the chopped parsley, adjust seasoning with salt and pepper, and serve the sauce drizzled over the steaks.

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