Steak Diane. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron. Season the steaks with salt and pepper on both sides.

In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom. Melt margarine in a large skillet over medium-high heat. You can have Steak Diane using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Steak Diane

Prepare of Sirloin steak or any cut you prefer.
You need 3 cloves of garlic.
You need 2 of tbsp salted butter.
You need of Olive oil.
Prepare of Salt.
You need of Pepper.
It's 1 of white onion.
You need 1/4 cup of button mushrooms.
Prepare 1 of tbsp mustard.
Prepare 1/4 cup of heavy cream.
Prepare 1 shot of brandy or cogniac.
Prepare 3-4 of tbsp of Worcester Sauce.
Prepare of Parsley.
Prepare 1 handful of peas (optional).

Steak Diane originated as a tribute to Diana, the Roman goddess of the hunt. It was traditionally made with venison steak but has, over time, been made with beef steak as well. The beef is pounded thinly so it cooks faster and is served with a pan sauce. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce and salt, and cook, stirring, until the mushrooms are tender.

Steak Diane instructions

Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat..
On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms..
Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control)..
Swirl the remaining juices around, add the cream then reduce. Add chopped parsley..
You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating..
You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit..

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside. Melt the butter in a skillet set over medium-high heat.