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Steak in the Style of Diane

Source of Recipe


Adapted from How to Cook Meat






List of Ingredients



• 4 strip loin steaks, each about 8 ounces and 1/2- to 3/4-inch-thick, well trimmed
  
• Kosher salt and freshly cracked black pepper to taste
  
• 1/4 cup grainy mustard (use good-quality; don't skimp)
  
• 3 Tbsp olive oil, divided
  
• *
  
• -- Sauce --
  
• 1/4 cup finely diced shallots
  
• 1/3 cup brandy
  
• 1/2 cup beef stock
  
• 2 Tbsp roughly chopped fresh parsley
  
• 2 Tbsp fresh lemon juice
  






Instructions



1. Dry the steaks with paper towels, and sprinkle with salt and pepper. In a shallow bowl, combine the mustard and 2 tablespoons of the oil, and mix well. Add the steaks and toss until thoroughly coated.
   
   
2. In a large saute pan, heat the remaining tablespoon of oil over medium-high heat until very hot but not smoking. Add the steaks (do not crowd) and cook until well-seared on one side, 3 to 4 minutes. Turn and continue cooking for a total of 6 minutes for rare (the steaks need to be slightly less done than you like them). Remove the steaks from the pan and cover them loosely with foil to keep warm.
   
   
3. Make the sauce: Add the shallots to the pan and stir for about 15 seconds. Take the pan completely away from the stove and add the brandy. Wait 20 seconds, then return the pan to the heat and ignite the brandy with a match, being careful that you do not lean over the pan.
   
   
4. When the flames die, add the stock and bring to a simmer, scraping the bottom of the pan to dissolve the flavorful brown crusty stuff. Allow the sauce to simmer vigorously until it is reduced enough to coat the back of a spoon, about 5 to 7 minutes. Season the sauce with salt and pepper, and add the parsley and lemon juice.
   
   Serve the steaks with the sauce either over or on the side.
   
   Serves 4