Steak Diane

Published May 1, 2004.

Why this recipe works:

We wanted a streamlined Steak Diane recipe with the best cut of steak, a foolproof method for cooking it, a quicker stock, and a leaner sauce. We chose flavorful strip steaks and pounded them to a -inch thickness for even browning; made a veal stock substitute using tomato paste, vegetables,… read more

We wanted a streamlined Steak Diane recipe with the best cut of steak, a foolproof method for cooking it, a quicker stock, and a leaner sauce. We chose flavorful strip steaks and pounded them to a ½-inch thickness for even browning; made a veal stock substitute using tomato paste, vegetables, red wine, and canned broth; and used this faux veal stock to make the sauce right in the pan in which we cooked the steak, adding cognac and just 2 tablespoons of butter. With these modifications, we were able to get our new Steak Diane recipe on the table in less than an hour.

less

Serves 4 to 6

If you prefer not to make the sauce base, mix 1/2 cup glace de viande with 3/4 cup water and 1/4 cup red wine and use this mixture in place of the base in step 4. For this recipe, use a traditional skillet. The steaks leave behind more fond (browned bits) than they do in a nonstick skillet, and more fond means a richer, more flavorful sauce. A superb embellishment for Steak Diane is a drizzle of white truffle oil just before serving. If you do not wish to flambé, simmer the cognac in step 2 for 10 to 15 seconds for a slightly less sweet flavor profile.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection