Steak Diane

See the RecipeChristopher Hirsheimer

This classic of "continental" cooking may have been invented by a maitre d'hotel in Belgium in the 1920s. "Diane" was, perhaps, one of his customers—or the name may be linked to the peppery sauce Diane, sometimes served with game.

Steak Diane
This classic of "continental" cooking is known for its rich peppery sauce.
Yield: serves 2

Ingredients

  • 2 (6-oz.) steaks (such as strip, sirloin, or club), pounded ¼" thick
  • Salt and freshly ground black pepper
  • 4 tbsp. butter
  • 1 tsp. vegetable oil
  • 2 shallots, peeled and minced
  • 1 12 tbsp. dijon mustard
  • 1 12 tbsp. worcestershire sauce
  • 2 tbsp. demi-glace
  • 1 12 tbsp. madeira
  • 1-2 tsp. freshly squeezed lemon juice
  • 1 tbsp. chopped fresh parsley

Instructions

  1. Season steaks with salt and pepper. Heat 1 tsp. of the butter and ½ tsp. of the oil in a large skillet over high heat. Sear one steak, 30-45 seconds per side (for medium-rare), then transfer to a warmed platter, covering with foil to retain heat. Add remaining ½ tsp.oil and another 1 tsp. butter to skillet. Sear second steak in the same manner as the first. Transfer to platter and cover.
  2. Melt 2 tsp. butter in same skillet over medium-high heat. Add shallots and cook, stirring, until fragrant, about 2 minutes. Stir in mustard, worcestershire, and demi-glace. Add madeira, lemon juice, and parsley. Remove from heat and stir in remaining butter. Season to taste with salt and pepper. Spoon sauce over steaks, and serve.