Steak Diane Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Ingredients
| 2 beef rib-eye steaks, 3/4 inch thick (about 12 ounces each), trimmed | ||
| Salt | To Taste | |
| Ground black pepper | 1 To taste | |
| Butter/Margarine | 4 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Shallots | 2 Small, minced | |
| Chives | 3 Tablespoon, chopped | |
| Dry sherry | 1/2 Cup (16 tbs) | |
Directions
1. With meat mallet or with rolling pin, between two sheets of plastic wrap or waxed paper, pound steaks to 1/4-inch thickness. Sprinkle both sides of steaks with salt and pepper.
2. In chafing dish or 12-inch skillet, melt 2 tablespoons butter over high heat. Add 1 steak; cook until browned, 3 to 4 minutes per side.
3. Pour 2 tablespoons brandy over steak and carefully ignite with match. When flaming stops, stir in half of shallots and half of chives. Cook, stirring constantly, until shallots are tender, about 1 minute. Add 1/4 cup sherry; heat through.
4. Place steak on warm dinner plate and pour one-fourth of sherry mixture over. Keep warm. Repeat with remaining rib-eye steak.
2. In chafing dish or 12-inch skillet, melt 2 tablespoons butter over high heat. Add 1 steak; cook until browned, 3 to 4 minutes per side.
3. Pour 2 tablespoons brandy over steak and carefully ignite with match. When flaming stops, stir in half of shallots and half of chives. Cook, stirring constantly, until shallots are tender, about 1 minute. Add 1/4 cup sherry; heat through.
4. Place steak on warm dinner plate and pour one-fourth of sherry mixture over. Keep warm. Repeat with remaining rib-eye steak.
Chef
