Steak Diane
Serves 2
Both Loraine and I truly enjoy Steak Diane and we have this creation, a modified Gordon Ramsay recipe, at least once a month. It is very easy to prepare and unlike almost all the other Steak Diane recipes uses sirloin steaks rather than beef tenderloin, which, as much as we enjoy beef tenderloin, believe that it's wasted with the overriding flavors in the Steak Diane sauce.
This picture shows the Steak Diane side of butter steamed leeks, we have just recently begun eating leeks (other than having them in soups and stews), after trying a Raymond Blanc recipe. We will provide a write-up on that recipe in the near future. Update; recipe for leeks.
Ingredients
- 2 sirloin steaks, about 8 oz.
- sea salt
- freshly ground pepper
- 2 tbsp. peanut oil, divided
- 2 shallots, peeled and sliced
- 4 oz. crimini mushrooms, thinly sliced
- 1 tbsp. unsalted butter
- 1 garlic clove, peeled
- 2 tbsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- 1/3 cup chicken stock
- 1 cup 35% whipping cream
Directions
- Place steaks between plastic wrap and using a mallet flatten steaks to about a 1/4" thick.
- Season the steaks with salt and pepper on both sides.
- Heat 1 tablespoon of oil in a sauté pan large enough to accommodate the 2 steaks in one layer. Sauté the steaks for one minute on each side, remove from pan and set aside.
- Add the other tablespoon of oil to the pan with the shallots, mushrooms and butter. Sauté until the shallots are very tender.
- Crush in the garlic, add Worcestershire sauce and mustard. Mix and sauté for a minute.
- Turn up the heat and add the chicken stock. Boil until the chicken stock has reduced to half.
- Add the cream and allow the sauce to thicken before lowering the heat.
- Place the steaks back in the sauté pan and cook for 90 seconds on each side.
To Serve
Place a steak on a warm plate and spoon the mushroom/shallot sauce over the top.