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Steak Diane

Country.Chef's picture
  Beef rib eye steaks 24 Ounce, trimmed (2 Pieces, 12 Ounce Each, 3/4 Inch Thick)
  Salt To Taste
  Ground black pepper To Taste
  Butter/Margarine 4 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
  Shallots 2 Small, minced
  Chopped fresh chives 3 Tablespoon
  Dry sherry 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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