This flambéed steak recipe makes just two servings- perfect for a special Valentine’s Day meal or date night.
Steak Diane is a classic dish from the 1940s and 50s, especially in New York City, where steak was pounded and then a pan sauce was made with Worcestershire, mustard and shallots.
In Manhattan restaurants it became popular to flambé the cognac added to the sauce, making it a dramatic dish to cook tableside.
Over the years more ingredients were added, including mushrooms, tomato paste and cream. The result is luxurious and decadent.
Ingredients
Two 5- to 6-ounce filet mignons, each about 1 inch thick
Kosher salt and freshly cracked black pepper
1 tablespoon plus 1 teaspoon vegetable oil
3 tablespoons unsalted butter
4 ounces cremini mushrooms, sliced
1/2 shallot, minced (about 2 tablespoons)
1 teaspoon tomato paste
1/4 cup cognac
1/2 cup beef broth
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/4 cup heavy cream
4 ounces green beans, trimmed
1 clove garlic, minced
Juice of 1/2 lemon
Gently pound each steak with the tenderizing side of a meat mallet until there are indentations from the mallet on both sides of the steak. Season the steaks generously with salt and pepper. Allow to come to room temperature, about 15 to 20 minutes.
Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Sear the steaks until well browned, 2 to 3 minutes per side. Remove from the pan, cover with aluminum foil and let rest.
Return the pan to medium heat and add 1 tablespoon of the butter. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms soften and begin to brown, about 3 minutes. Move the mushrooms to one side of the pan and add another 1 tablespoon butter to the other side. Add the shallots and cook, stirring, until translucent, about 2 minutes. Add the tomato paste and cook until fragrant, about 30 seconds.
Turn off the heat and carefully pour in the cognac. Return to medium heat. To flambé the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites, then return the pan to the heat. Swirl the pan over the heat until the flame subsides. Raise the heat to medium high and continue to cook until almost all of the cognac has evaporated, about 1 minute.
Add the beef broth to the pan and cook until reduced by half, about 2 minutes. Reduce the heat to low, add the mustard, Worcestershire sauce and cream and stir until smooth and slightly thickened, 1 to 2 minutes.
For the green beans, heat the remaining 1 teaspoon vegetable oil and the remaining 1 tablespoon butter in a medium skillet over medium heat. Add the beans and 1/2 teaspoon of salt. Cook, tossing only occasionally, until crisp-tender, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add the lemon juice and toss.
To serve, slice the steaks and drizzle the sauce over the top. Serve with the green beans.
Courtesy Food Network