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Steak Diane

Photo: Jennifer Causey
Total time 25 mins
Yield

Serves 2 (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)

This dish was born in upscale American restaurants decades ago but couldn’t be easier to make at home for a perfect, and wonderfully retro, date-night supper. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. The alcohol will cook off quickly, leaving smoky, caramel-like notes. Serve the steak with crisp, garlicky crostini: Drizzle 1 tablespoon olive oil evenly over 8 (1/2-ounce) slices whole-wheat baguette, and bake at 400°F for 10 minutes or until golden. Rub toasts with the cut sides of a garlic clove before serving.

Ingredients

  • 1 teaspoon canola oil
  • 1 (8-oz.) strip steak, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced white button mushrooms
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons brandy
  • 1/4 cup unsalted beef stock (such as Swanson)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon reduced-sodium Worcestershire sauce
  • 2 tablespoons half-and-half
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutrition Information

  • calories 265
  • fat 13.5 g
  • satfat 4.9 g
  • monofat 5.6 g
  • polyfat 1.2 g
  • protein 25 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 81 mg
  • iron 3 mg
  • sodium 429 mg
  • calcium 36 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.

  2. Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.

  3. Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.