Steak Diane Recipe

Take the end cuts of a New York steak and trim off all the fat, nerves, and tough bits.

Place the trimmed steak pieces between two sheets of plastic wrap and pound them out thinly with a meat mallet to create scaloppini.

Season the steak scaloppini with salt and pepper.

In a preheated pan, add a dab of olive oil and sear the steaks on both sides until they get some color.

Once seared, remove the steak from the pan and set it aside.

In the same pan, add a couple of knobs of butter, chopped shallots, and sliced cremini mushrooms. Sauté them together.

Season with a little salt and pepper, then add garlic and continue to cook.

Pour in brandy to deglaze the pan. Let it flambé to cook off the alcohol.

Add a little Worcestershire sauce and Dijon mustard to the pan, stirring to combine.

Pour in beef stock or demi-glace and stir.

Finish the sauce by adding a bit of heavy cream.

Return the seared steak to the pan to finish cooking in the sauce for about a minute.

Finish the dish by stirring in some fresh parsley.

Plate the Steak Diane and pour the generous amount of sauce over the top to serve.