Ingredients
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16
-
-
-
2
-
3
-
6
-
2
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Famous 21 Club’s Steak Diane, I have several recipes for Steak Diane, and this one is from the 21 Club. Cooks Notes: Use the best steak you can afford, from a good butcher., Absolutely loved it.If the 21 Club makes it better than I did which I imagine they do, I have to try theirs.Used NY Strip and A1, may try worchestershire next time, but I was happy with the results.Also used brandy and vermouth and found the tastes to be very complimentary to the rest of the dish.Usually I’m wary of wine overpowering, but the vermouth was a perfect compromise.
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Steps
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1
Done
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Trim All Outside Fat Off the Steak. the Steak Should Now Weigh About 12 Ounces. |
|
2
Done
|
Cut the Steak in Half Horizontally, Creating 2 6-Ounce Steaks. |
|
3
Done
|
Pound the Steaks Lightly to Flatten Them to 1/4-Inch Thick. Season Them on Both Sides With Salt and Freshly Ground Black Pepper. |
|
4
Done
|
Heat a 12-Inch Skillet Until a Drop of Water Dances on the Surface. |
|
5
Done
|
Add 1 Tablespoon of the Butter. as Soon as the Foam Subsides, Add the Seasoned Meat. |
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6
Done
|
Cook on Each Side For 1 Minute. Remove to a Plate. Immediately Adjust the Heat Under the Pan to Low. |
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7
Done
|
Add the Second Tablespoon of Butter and the Shallots. Saut the Shallots For 1 Minute. |
|
8
Done
|
Increase the Heat to High. Add 3 Tablespoons Cognac and Flamb, If Desired. |
|
9
Done
|
Add the Wine, and With a Wooden Spoon, Scrape Up Any Browning in the Pan Deg Laze the Pan. Stir in the Mustard and a-1 Sauce. |
|
10
Done
|
Cook For About a Minute, or Until the Liquid Is Reduced to a Syrup. Add the Broth and Continue to Boil For About a Minute, Until Reduced to a Few Tablespoons. |
