Steak Diane is a classic, elegant recipe that’s easy to master. Components can be prepared in advance and quickly cooked in just a few minutes.

4 1/2-pound steaks, each 1/2-inch thick (New York strip, tenderloin, rib-eye, Delmonico)
1-1/2 tablespoons pepper, freshly cracked and ground
1 tablespoon soy sauce
1/4 cup extra virgin olive oil
1/4 cup shallots or scallions
1/4 cup parsley
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 cup beef stock
1/4 – 1/2 cup butter
1 – 2 teaspoons Worcestershire sauce
1 lemon
1/4 cup Port wine (or other hearty sweet wine, or Cognac)

Preparation:
Trim excess fat and any gristle from the steaks. One at a time, place each steak on a cutting board, cover with plastic wrap and gently pound, from the center outward, until they are 1/4-inch thick. Rub the top of each steak with 1/4 of the pepper, splash with a few drops of soy sauce and lightly drizzle with olive oil, reserving some for cooking. From the narrow end, roll each steak up and place in a covered container in your refrigerator to marinate until you’re ready to cook.

Mince the shallots (or scallions) and parsley.

Combine and mix well the cornstarch, beef stock and Dijon mustard. I like to prepare this mix ahead in a lidded jar. Place the jar in the refrigerator until you’re ready to cook, and just give it a good shake before making your sauce.

Cook the steaks:
Place 1 tablespoon of oil in a large skillet and place over high heat. You want the skillet to get very hot, but not quite smoking. Add 2 tablespoons of butter when the pan is hot. When the foam from the butter disappears and the butter just starts to brown, add two steaks to your pan. Cook for 40 – 50 seconds on one side, turn and cook for 40 – 50 seconds on the other side. Using a pair of forks, quickly re-roll the cooked steaks and remove them to a warm platter. Sauté the remaining steaks, roll and add them to your warm platter.

Cook the sauce:
Add 1 – 2 tablespoons of butter to the pan and add the shallots (or scallions) and stir for just a moment to coat all with the hot butter and scrape up a bit of the steak flavor from the pan. Add the beef stock mixture and stir to blend. When the sauce is hot, add the Worcestershire, lemon juice and Port wine and turn off the heat.

To serve:
One by one, place each steak into the hot sauce, drag and turn to coat both sides. Place each on a hot dinner plate. When all steaks are plated, spoon the remaining sauce onto the steaks and serve.

Yield: 4 servings

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