A few bar basics and some kitchen staples are all it takes to put together this crowd-pleasing party spread. Plus the ability to make theses ahead and freeze them for up to a month make them great for weeknight guests.
Steak Diane
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.