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Famous 21 Clubs Steak Diane

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Ingredients

Adjust Servings:
16 16 ounces sirloin strip steaks or 16 ounces filet mignon
salt
fresh ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or 6 tablespoons other good brandy, divided
2 tablespoons dry white wine or 2 tablespoons dry vermouth
2 teaspoons dijon mustard preferably imported
2 tablespoons a.1. original sauce or 2 tablespoons worcestershire sauce
1/2 cup beef broth

Nutritional information

184.6
Calories
156 g
Calories From Fat
17.4 g
Total Fat
10.8 g
Saturated Fat
51.1 mg
Cholesterol
289.8 mg
Sodium
3.7 g
Carbs
0.2 g
Dietary Fiber
0.3 g
Sugars
1.8 g
Protein
503 g
Serving Size

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Famous 21 Clubs Steak Diane

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    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.

    6
    Done

    Cook on Each Side For 1 Minute. Remove to a Plate. Immediately Adjust the Heat Under the Pan to Low.

    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.

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    Levi Wilson

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