The Classic French Flambe Steak Diane starts with a tender cut of steak pounded thin and briefly pan-fried in butter. Perfect dinner for Valentines day or dinner to impress that special someone!! Very popular in the 60′s for retro dinner night, don’t forget the apron.
Classic French Flambe Steak Diane
The Classic French Flambe Steak Diane starts with a tender cut of steak pounded thin and briefly pan-fried in butter. Perfect dinner for Valentines day or dinner to impress that special someone!
- 1 12- to 16-ounce flat iron steak
- kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 4 tablespoons finely minced shallot (1-2 shallots)
- 1/4 to 1/2 cup very thinly sliced mushrooms
- 3 tablespoons Cognac
- 2/3 cup beef or chicken broth, divided
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- chopped fresh chives for garnish
- Trim the steak of excess fat and cut it in half horizontally creating two 6- to 8-ounce steaks. Gently pound the steaks to flatten them to 1/4-inch thickness. Season them on both sides with salt and pepper to taste.
- Preheat a large skillet over medium heat. Add 2 tablespoons of butter and let melt. Once butter is bubbling, add seasoned steaks and cook on each side for 1 minute. Remove steaks from pan and set aside on a plate.
- Adjust heat to low and add remaining 2 tablespoons butter, shallots and mushrooms Sauté until just translucent, about 1 minute.
- Increase heat to high. Add Cognac and let cook for 30 seconds then add 1/3 cup broth and use a wooden spoon to scrape up any brown bits in the pan. Stir in mustard and Worcestershire sauce and cook, stirring regularly, until liquid is reduced to a syrup, 1-2 minutes.
- Place the reserved steaks and their juices into the simmering sauce, turning them a few times to coat and cook to desired doneness, while the sauce reduces a bit further. Ignite with a burning bamboo skewer. Remove from heat when flame is extinguished and season with additional salt and pepper to taste. Divide steaks onto two plates, top with sauce and sprinkle with chives.