September 29, 2015
In the 1950s and ’60s, Steak Diane was traditionally prepared tableside and flambéed, but you can skip that step if it’s too elaborate.
Yield: Serves 4
- Mix thyme, oil, dry mustard, salt, pepper and garlic to form a paste, in a dish large enough to hold steaks in one layer. Trim fat from steaks. If steaks are large, cut into 4 serving portions. Using hands, rub paste all over.
- For sauce, remove stems from mushrooms and discard. Wash, pat dry and thinly slice caps. (You should have about 5 cups). Halve shallots; thinly slice lengthwise.
- In large nonstick skillet, heat 2 tablespoons of butter over medium-high heat. Cook mushrooms and shallots, stirring often, for about 10 minutes or until tender and beginning to brown. Transfer to bowl.
- Add remaining butter to skillet and increase heat to high. Fry steaks until well browned but still rare inside, 2 minutes per side. Add brandy (flambé if desired). Remove steaks from pan; keep warm.
- Stir beef stock, cream and Worcestershire sauce into pan, scraping up brown bits. Boil for 6 to 8 minutes or until slightly thickened. Reduce heat to medium. Whisk in mustard. Return steak and mushroom mixture to skillet, turning steaks to coat. Cook about 2 minutes longer or until steaks reach desired doneness. Taste and adjust seasoning. Sprinkle with fresh thyme.