Steak Diane

There are some recipes that you hesitate trying because they are such a classic that you KNOW you will screw it up. Besides, it has to be complicated. Steak Diane was one of those recipes to me. It is last meal ever kind of good so I was sure it was complicated and I would be extremely disappointed. NOT SO.

I have to admit that there was a little bit of processed goodness in this meal. The one thing we can find at both grocery stores here is Lundgren Farms Risotto. It is ummy. We eat it a lot. Okay, maybe not a lot but a couple times a month. That’s a lot. And it goes REALLY well with Steak Diane. I highly recommend it as a side dish.

 

Steak Diane

Steak, as much as you need. Tenderloin is best but we used Sirloin Tips.

Salt and Pepper

2 TBSP EVOO

1/2 onion, minced

3 cups sliced mushrooms

4 garlic cloves, minced

1/2 cup brandy

2 TBLSP dijon mustard

2 TBSP Worcestershire Sauce

1/2 cup dry red wine

2 TBSP butter

Heat the oil in a pan. Meanwhile salt and pepper one side of each steak. Place the steaks season side down in the pan and season the other side. Sear on each side about 3 minutes.

Remove steaks to a plate and cover with foil.

Put onions and mushrooms in the pan and saute 2-3 minutes stirring FREQUENTLY.

Add the garlic, stir a few times then add Brandy. They say it may ignite so be careful. It didn’t ignite on me but still. Add mustard and Worcestershire. Stir well. I warn you it looks sooo good already. Simmer a couple minutes.

Add wine. Simmer, stirring occasionally, for about 5 minutes.

Add steaks back to the pan. Cook until desired doneness.

Remove the steaks to their plates. Resist. Let them rest. They are tired.

Stir the butter into the sauce and pour on top of steaks.

Now. Devour.

Still cooking...

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