Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.
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Steak Diane
2015-01-19 18:29:25
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.
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Nutrition Facts
Serving Size
332g
Amount Per Serving
Calories 828
Calories from Fat 439
% Daily Value *
Total Fat 50g
77%
Saturated Fat 30g
149%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 122mg
41%
Sodium 463mg
19%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 9g
Protein 5g
Vitamin A
70%
Vitamin C
66%
Calcium
12%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 1-1/2-lb. flank steak
- Kosher salt and freshly ground black pepper
- 2 tsp. peanut or vegetable oil
- 6 Tbs. finely chopped shallot
- 6 Tbs. medium sherry, such as amontillado
- 4 Tbs. Cognac
- 4 tsp. Worcestershire sauce
- 4 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
- 6 Tbs. thinly sliced fresh chives
- 4 Tbs. finely chopped flat-leaf parsley
- 1 tsp. fresh lemon juice, more to taste
What you do
- Position a rack in the center of the oven and heat the oven to 400°F.
- Pat the steak dry and season generously with salt and pepper.
- In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total.
- Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes.
- Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.
- Meanwhile, pour off the fat in the skillet (be careful of the hot handle).
- Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce.
- Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes.
- Lower the heat to low, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy.
- Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.
- Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices.
- Serve with the sauce.
Adapted from Fine Cooking
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/