Steak Diane

Steak Diane

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often. This recipe comes to us courtesy of the Beef Council, and we love how easy it is to make this recipe at home. Have a retro steakhouse night in, and enjoy this recipe!

Steak Diane

Lake Geneva Country Meats

Servings

6

Prep Time

10 minutes

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often. This recipe comes to us ...

Steak Diane

Ingredients

  • 2 Leahy’s Angus Beef NY Strip Steak (cut at 1″ thick)

  • 1 tsp Lemon Zest

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 1 lb Mushrooms (sliced)
  • 1/4 cup Shallot (minced)

  • 2 Tbsp Brandy

  • 1/3 cup Whipping Cream

  • 2 Tbsp Lemon Juice

  • 1 Tbsp Dijon Mustard

  • 1 Tbsp Worcestershire Sauce

Directions

  1. Combine lemon peel, salt and pepper in small bowl; press evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm.

  2. Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved. Stir in cream, lemon juice, mustard and Worcestershire sauce; cook 3 to 5 minutes until sauce is heated through and slightly thickened. Spoon sauce over steaks.
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