Steak Diane

 

Wayne requested Steak Diane for his Father's Day* dinner. At first, I figured it ought to be the same recipe as the Chicken Diane we've had before, just served over steak instead of chicken. Then I learned that in his mind, Steak Diane included a creamy sauce and mushrooms. So, I did some research and found an "authentic" Steak Diane recipe. Of course I tweaked it a bit, but it turned out to be quite delicious. 

Steak Diane

• 2 steaks (filet mignon preferred, but any cut should work)
• Salt and pepper to taste
• 1 tablespoon oil
• 4 tablespoons butter, divided
• 1 shallot, minced
• 1 clove garlic, crushed
• 1 cup mushrooms, sliced, optional
• 3/4 cup beef broth
• 1/4 cup white wine, optional
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons heavy cream
• 1 1/2 teaspoons lime or lemon juice
• 1 tablespoon minced chives

Pat steaks dry; sprinkle with salt and pepper and allow to "dry-brine" for 30 minutes or so.

Heat oil and 2 tablespoons butter in a frying pan. Sear the steaks on both sides and cook for a couple of minutes, until almost done to your liking. Remove from pan and set aside (but don't tent or they'll steam).

Cook garlic, shallot and optional mushrooms in the same pan. Stir in remaining 2 tablespoons butter, broth, wine, Worcestershire sauce and Dijon mustard and heat through, reducing the sauce a bit. Whisk in cream. 

Add the steaks and heat for a minute or two. Sprinkle with lime juice, garnish with chives and serve warm.

*Dinner included French Onion Soup, regular mashed potatoes, roasted parsnips and carrots, and chocolate mousse for dessert.