Vintage Recipes: Steak Diane Recipe

Vintage Recipes: Steak Diane Recipe

Here’s a longtime favorite recipe:

Steak Diane Recipe

From the Lake Buena Vista Club
Serves 4

Burgundy sauce
6 tablespoons Burgundy wine
2 tablespoons finely chopped onion
1 tablespoon finely chopped shallots
1 small clove garlic, finely chopped
2 tablespoons butter
1 tablespoon flour
2 cups beef stock
1 tablespoon crushed tomatoes
Coarse salt, freshly ground black pepper, to taste

Steaks
8 teaspoons butter, divided
4 (6-ounce) New York strip steaks, trimmed
3 tablespoons brandy
2 cloves garlic, finely chopped
3 tablespoons finely chopped onion
8 sliced mushrooms
Burgundy sauce
Coarse salt, freshly ground black pepper, to taste

For Burgundy sauce:

1. Stir together Burgundy, onion, shallots, and garlic in a heavy-bottomed saucepan over medium heat; simmer until wine evaporates. Add butter and allow it to melt, then stir in flour, cooking and stirring for 2 to 3 minutes.
2. Add beef stock and stir with a whisk until mixture boils and becomes smooth.
3. Add tomatoes and simmer 20 more minutes, or until mixture thickens to coat the back of a spoon. Season to taste with salt and pepper. Strain and keep warm.

For steaks:

1. Heat 4 teaspoons of butter in a skillet large enough to hold 4 steaks.
2. Sauté steaks to desired doneness, turning to cook both sides. Add remaining butter, if needed.
3. Add brandy, remove the pan from the heat to ignite, and then return to the heat. When the flame has burned out, remove steaks from pan and keep warm.
4. Sauté garlic, onions, and mushrooms in the same skillet; stir in Burgundy sauce and season to taste with salt and pepper. Bring to a boil and cook 2 to 3 minutes; add steaks and simmer 2 to 3 minutes. Serve immediately.