Steak Diane
Steak Diane conjures
up memories of dining out in the 70's, as this was the darling of
the menu then. It is a terrific sauce that makes this protein meal
a memorable one. I love to splurge on Canadian Sterling
Silver beef for a spectacular result. Bring on the 70's
!!
Ingredients:
4 - 10 ounce Sterling Silver New York Striploin
steaks
2 tbsp. freshly ground Tellicherry pepper, or black pepper
2 tbsp. olive oil
2 tbsp. unsalted butter
3 large shallots, chopped fine
2 tbsp. Worcestershire sauce
1/4 cup beef stock
2/3 cup heavy cream (whipping cream)
1/4 cup sweet sherry or port
1/4 cup fresh snipped chives
Method:
1. Rub the steaks with the pepper. Heat a heavy fry pan, add the
butter and oil, fry the steaks for about 3 minutes each side. Remove
from the pan and transfer to a cookie sheet and place in a warm
oven until the sauce is ready.
2. Add the shallots to the same pan as you cooked the steaks, sauté
until just transparent. Add the stock and Worcestershire sauce to
deglaze the pan. Let the mixture simmer for a few minutes, scraping
up the brown bits from the bottom of the pan.
3. Pour in the heavy cream and sherry. Let the sauce simmer until
it is thick enough to coat the back of a spoon. Adjust the seasonings
to taste.
4. Remove the steaks from the oven, pour any accumulated juices
into the sauce pan. Place the steak on your serving plate, ladle
a generous portion of sauce over and garnish with the snipped chives.
Serves 4.
Copyright © Caren McSherry 11/89
