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Steak Diane

List of Ingredients




2 tablespoons extra virgin olive oil
4 tablespoons butter
4 (½-inch thick) sirloin steaks, 3 to 5 ounces each
¼ cup minced shallot (look for jars of minced shallot)
Juice from 1 lemon
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1 cup of beef broth
2 tablespoons cognac or brandy
3 tablespoons minced fresh parsley
Coarse ground or kosher salt to taste
Black pepper, freshly ground, to taste



Recipe




Add the oil and half of the butter to a heavy-bottomed saute pan and heat over a medium heat. When the oil begins to ripple, add the steaks in one layer. Let them cook for 1 to 2 minutes and then turn them over.

Allow the second side to cook for an additional minute, and then remove the meat from the pan and keep them warm. The steaks should be cooked to a medium rare. For a more well done steak, cook just a bit longer.

Add the remaining butter to the pan, and when it has melted and is just starting to foam, add the shallots, and allow them to turn just a pale golden, while you stir. Add in the lemon juice and the Worcestershire sauce. Swirl the pan to mix everything together.

Combine the cornstarch with the broth, mix well, and then remove the pan from the heat. Add the broth and the cognac to the pan and then carefully place the pan back on the heat. Simmer the pan until the mixture thickens, remove it from the heat, add the parsley, and season to taste with coarse ground or kosher salt and freshly ground black pepper.

Makes 4 servings.