Steak Diane Recipe
This classic Steak Diane recipe, a cherished dish that has been a part of my culinary repertoire for over 37 years, is a testament to enduring flavors and beloved traditions. First introduced to me by my first wife, Dianna, this dish combines tender beef with a rich, flavorful sauce, and has become a favorite ever since. Although the preparation time doesn’t include marination, the final result is well worth the wait. Perfect for an elegant dinner or a special occasion, this recipe promises a delightful experience.
Ingredients:
- 2 pounds beef sirloin (or your preferred cut, trimmed of excess fat and cut into 8 portions)
- 1/2 cup dry sherry 🍷
- 1/4 cup chicken broth 🍗
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped chives 🌿
- 1 teaspoon dry mustard
- 2 tablespoons extra virgin olive oil 🫒 (plus more for browning)
- 2 cups mushrooms (sliced)
- 1 tablespoon butter 🧈
- 1/4 cup brandy 🍹 (for flambéing)
Instructions:
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Prepare the Meat: Begin by trimming any excess fat from the beef sirloin and cutting it into 8 equal portions. Use a meat mallet or rolling pin to pound each portion to a thickness of approximately 1/3 inch. This ensures that the meat cooks evenly and absorbs the flavors of the marinade beautifully.
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Marinate the Steak: In a medium bowl, mix together the dry sherry, chicken broth, Worcestershire sauce, chopped chives, and dry mustard. Place the beef portions in a shallow dish or a zip-top bag, and pour the marinade over the meat. Ensure that the meat is well coated. Cover the dish or seal the bag and refrigerate for at least 2 to 4 hours, turning occasionally to allow the flavors to meld.
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Prepare for Cooking: Once marinated, drain the beef, reserving the marinade. Pat the meat dry with paper towels. If using sirloin, lightly sprinkle the meat with a tenderizer according to the package instructions, although this step is optional.
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Cook the Steak: Heat 2 tablespoons of extra virgin olive oil in a large skillet over high heat. Working in batches, brown the meat in the hot oil, 2 to 4 pieces at a time. Ensure that each side is nicely seared for a rich flavor and color. Transfer the browned steak to a serving platter, cover to keep warm, and continue with the remaining pieces.
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Prepare the Sauce: In the same skillet, add the reserved marinade and sliced mushrooms. Scrape up any browned bits from the bottom of the skillet to deglaze the pan. Bring the mixture to a boil and cook until the mushrooms are tender and the sauce is slightly reduced, about 2 to 3 minutes.
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Flambé the Dish: Pour the mushroom and marinade mixture over the cooked steak. In a small saucepan, gently warm the brandy. Carefully ignite the brandy with a long lighter or match and pour it over the steak and sauce, allowing the flames to burn off the alcohol. This step adds a dramatic flair and extra depth of flavor to the dish.
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Serve: Transfer the steak and sauce to a serving platter, ensuring that each portion is generously covered with the mushroom sauce. Serve immediately.
Serving Suggestions:
This Steak Diane pairs wonderfully with a crisp Caesar salad, aromatic garlic bread, and a classic baked potato. The combination of flavors and textures will make your meal memorable and satisfying.
Nutritional Information (per serving):
- Calories: 1021
- Fat Content: 61.5 g
- Saturated Fat Content: 21.5 g
- Cholesterol Content: 222.1 mg
- Sodium Content: 303.1 mg
- Carbohydrate Content: 9.8 g
- Fiber Content: 1.3 g
- Sugar Content: 4 g
- Protein Content: 67.9 g
Recipe Notes:
- Marination Time: Ensure that the steak is marinated for the full recommended time to maximize flavor absorption.
- Flambéing Safety: Be cautious when flambéing; ensure you have a safe, open space and keep a fire extinguisher nearby.
This recipe remains a testament to timeless flavors and the joy of sharing a meal with loved ones. Enjoy the rich, sophisticated taste of Steak Diane, and revel in the culinary tradition that has been enjoyed for generations.
