Steak Diane
by Mark Peel
dinner
Yield: 4 servings
Ingredients
You have 1 of 13
produce
- ○8cremini mushrooms(sliced ¼ inch thick)
- ○1 tbspparsley(finely chopped)
- ○1 tbsplemon juice(fresh)
- ○2shallots(finely chopped)
protein
- ○4 ouncehanger steaks
dairy
- ○10 tbspunsalted butter(cut in ½-inch cubes)
pantry staple
- ○black peppercorns(cracked)
- ○2 tbspvegetable oil
- ○1 tspgreen peppercorns(crushed)
- ○1/2 tspdijon mustard
- ○kosher salt
- ✓1/2 tspworcestershire sauce
other
- ○1/4 cupbrandy
Instructions
- Generously season the steaks with salt and pepper and set aside.
- In a large skillet, heat the oil until it just begins to smoke. Add the steaks and cook over high heat until the edges begin to brown, about 3 minutes. Turn the steaks over and reduce the heat to medium. Continue cooking until the steaks reach the desired doneness, about 3 minutes for medium rare. Transfer the steaks to a plate and cover with foil.
- Discard all but 1 tablespoon of the oil from the skillet and increase the heat to medium-high. Add the mushrooms and shallots and cook, stirring occasionally, until the shallots are golden brown, about 4 minutes. Stir in the green peppercorns, if using.
- Add the brandy and Worcestershire to the pan, whisking to remove the browned bits from the bottom. Turn the heat to low and whisk in the butter, one piece at a time. Once the butter has been incorporated, remove the skillet from the heat and whisk in the parsley, lemon juice and mustard. If the sauce begins to break, return the skillet to the stove over low heat and whisk in 1 to 2 tablespoons of warm water to re-emulsify.
- Return the steaks to the skillet and rewarm over low heat for 1 minute. Transfer the steaks to a cutting board. Thinly slice the steaks and divide among 4 plates. Spoon the sauce over the meat and serve immediately.