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Steak Diane
Ingredients:
- 2 teaspoons thinly chopped onion.
- 1 teaspoon thinly chopped shallots.
- 1/4 teaspoon thinly chopped garlic.
- 6 tablespoons Burgundy wine.
- 2 tablespoons margarine.
- 1 tablespoon flour.
- 3 cups beef stock.
- 1 tablespoon crushed tomatoes.
- Salt and pepper to taste.
- 8 teaspoons butter, divided.
- 4 (6 ounces each) New York steaks, trimmed of fat.
- 3 tablespoons cognac or brandy.
- 2 medium clove garlics, finely chopped.
- 8 teaspoons finely chopped onion.
- 8 sliced mushrooms.
- 2 cups Burgundy Sauce.
- Salt and pepper to taste.
Preparation:
- Put onions, shallots and garlic into a pan.
- Add 3 tablespoons of the Burgundy Sauce and boil until all wine has evaporated.
- Add margarine.
- When melted, mix in flour.
- Cook and stir for 5 minutes.
- Add beef stock and cook and stir with a whisk until mixture boils and is smooth.
- Add tomatoes.
- Cook 10 minutes.
- Add remaining Burgundy.
- Taste and add salt and pepper as needed.
- Cook 5 minute longer.
- Push.
- Makes 2-1/2 cups.
- Heat 4 teaspoons of the butter in a skillet large enough to hold 4 steaks.
- Sauté steak to desired doneness, turning to cook both sides.
- Add remaining butter, if needed.
- Add brandy or cognac and blaze.
- Remove steaks from pan and keep hot in a 200F oven.
- Add garlic, onion and mushrooms to skillet and sauté quickly, stirring, until cooked.
- Add Burgundy Sauce.
- Taste and add salt and pepper, if needed.
- Bring to heat and cook for 2 or 3 minutes.
- Add steaks and simmer 2-3 minutes longer.
- Serve steaks with sauce from skillet.
New York Recipes
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