Steak Diane
Usually when we make steaks, it’s the Alton Brown method. (Man I’m talking about him a lot lately, sorry about that!) We don’t have a grill, though, which makes his pan-roasted steaks a great idea for apartment-dwellers like ourselves.
This time I felt like doing something a little bit different, and a recipe for Steak Diane from Cooking Light is what caught my eye. This recipe is also pan-roasted, but has you create a steak sauce out of the pan drippings. The sauce was tasty, and David really enjoyed it, but I’d be just as happy with A1. The creating your own sauce is a nice touch for entertaining, I suppose.
Cooking Light’s Steak Diane
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
- 1 teaspoon butter
- 1/2 cup finely chopped shallots
- 1/3 cup water
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons dry sherry
- 2 tablespoons chopped fresh parsley
Directions
Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
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Tags: beef, lemon, ribeye steak, shallots, steak, worcestershire