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Steak Diane
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12 INGREDIENTS • 6 STEPS • 35MINS

Steak Diane

Recipe

5.0

2 ratings
Steak Diane is a timeless classic steak dinner. A creamy and flavorful pan sauce using Worcestershire, dijon mustard, and heavy cream baste this tender, juicy steak. A combination that's both irresistible and sure to impress your dinner guest.
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Steak Diane is a timeless classic steak dinner. A creamy and flavorful pan sauce using Worcestershire, dijon mustard, and heavy cream baste this tender, juicy steak. A combination that's both irresistible and sure to impress your dinner guest.
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

35MINS

Total Time

$12.33

Cost Per Serving

Ingredients

Servings
4
us / metric
New York Strip Steak
4
New York Strip Steak
trimmed of fat
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Dry Mustard
1 1/3 Tbsp
Dry Mustard
Shallot
4 Tbsp
Sliced Shallots
bottoms only
Cognac
120 mL
Cognac
or Brandy or Madeira
Dijon Mustard
1 Tbsp
Dijon Mustard
Heavy Cream
360 mL
Heavy Cream
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Fresh Chives
2 Tbsp
Chopped Fresh Chives
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
1304
Fat
96.1 g
Protein
70.6 g
Carbs
10.5 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
In between two pieces of plastic wrap, gently pound the New York Strip Steak (4) using a meat mallet or rolling pin until they are almost doubled in size and are just less than a quarter-inch thick.
step 2
Heat the Extra-Virgin Olive Oil (4 Tbsp) in a large skillet on medium-high heat until the oil is hot. Season the steaks with Salt (to taste), Ground Black Pepper (to taste), and Dry Mustard (1 1/3 Tbsp). Carefully lay the steaks in the hot oil and cook for approximately 4 minutes, until well caramelized on one side.
step 3
Turn the steaks over for about 1 minute and transfer them to warm plates. Reserve warm (searing may need to be done in two batches due to the size of the pounded steaks).
step 4
Pour half of the remaining fat from the pan and discard, leaving the other half of the fat in the pan. Add the Shallots (4 Tbsp) and cook over medium heat for 3-4 minutes until starting to brown and soften. Remove the pan from the stove and add the Cognac (120 mL) away from the heat. Swirl the cognac in the pan to deglaze, return to the stove and reduce to about half its volume. This will happen very quickly in the hot pan.
step 5
Whisk the Dijon Mustard (1 Tbsp) into the pan and then add the Heavy Cream (360 mL) and bring to a boil. When the cream comes to a boil adjust the heat to a steady simmer and reduce it to a sauce consistency. Stir in the 2 Tbsp of Lemon Juice (1), Worcestershire Sauce (2 tsp), and Fresh Chives (2 Tbsp). Adjust seasoning to taste with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Spoon the sauce over the reserved steaks. Serve immediately.
step 6 Spoon the sauce over the reserved steaks. Serve immediately.

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