Steak Diane - A Speedy Version

Steak Diane with mushroom sauce on a white china plate.

5 from 31 votes

Steak Diane - A Speedy Version

This Steak Diane recipe is a speedy version of the classic dish that was the rage in the 50's and 60's. The meat here is grilled and the sauce is made separately.

Prep Time10

Cook Time12

Total Time22

Course: holiday main dish, Main Course

Cuisine: American

Servings:

Calories: 749kcal

Author: Marisa Franca @ All Our Way

Ingredients

2 New York strip steaks 8 oz. each, room temperature, trimmed and seasoned with salt and black pepper.
4 oz. baby bella mushrooms sliced
¼ cup sliced shallots
½ teaspoon red pepper flakes
2 Tablespoons Unsalted butter
¼ cup vermouth
¼ cup brandy or cognac

Whisk

1 cup low-sodium beef stock
2 teaspoons minced fresh rosemary
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire sauce

Whisk together

2 Tablespoons sour cream
1 teaspoon cornstarch

Instructions

Heat outdoor grill to 500 F. Sear 1 ¼" steaks 4 minutes per side for medium-rare. If you like to see the grill marks at the two minute mark rotate ¼ turn. At 4 minute mark turn over, wait 2 minutes and again rotate ¼ turn. After an additional two minutes transfer to a plate and tent with foil. *
In a pan over medium-high heat ,saute the mushrooms, shallots, and pepper flakes in butter until mushrooms are golden and the moisture has evaporated, about 5 minutes.
Deglaze with the vermouth scraping up any brown bits; cook until nearly evaporated. Turn up the heat and tilt the pan away from you.
Pour the brandy or cognac into the far end and allow it to ignite. Be careful that the flame doesn't flare up to singe your eyebrows.
Let the alcohol burn off.
Stir in the stock with the 2 teaspoons minced rosemary, Dijon, Worcestershire, and any steak juices that may be on the plate; simmer until reduced to about ¾ cup.
Whisk the sour cream and cornstarch into the sauce and reduce the heat to low. Simmer sauce until thickened; season with salt and pepper.
Serve immediately.

Notes

* You can also make it inside by searing the steaks in 1 Tablespoon olive oil and 1 Tablespoon butter in a cast-iron skillet over medium-high heat until medium-rare, about 3-4 minutes per side. Transfer steaks to a plate and tent with foil to keep warm. Proceed with the sauce as above.

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