Steak Diane Brian’s Version by brianjwood

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Steak Diane Brian’s Version
Submitted by brianjwood on August 27, 2002 at 6:28 am

DESCRIPTION
Steak Diane - Brian's Version

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I cook steak this way from time to time, sometimes at the table in a tin lined, copper oval frypan, in which case I do the shallots earlier (not the mushrooms)It's then fun to splash 1 or 2 tbsp of warmed brandy into the pan juices after flash frying the steaks and setting light to it! A romantic diner a deux.

1 - 4 sirloin steaks, 6 to 8oz in weight
1 - 4 oz button (closed cap) mushrooms, thinly sliced
1 - 2 tbsp DARK French mutard (often called steak mustard)
2 - 8 small shallots, finely chopped
1 - 2 cloves garlic, finely minced
1/2 - 2 cups heavy cream
sea salt and fresh milled black pepper

Take the pieces of sirloin steak, 6 - 8 oz in weight each, and trim most of the edge fat off. Place between two sheets of filmwrap and pound the steaks as thinly as possible, 1/8", or even less, is ideal.
Melt 1/2 stick of butter (2oz)in a large skillet until JUST foaming (this works best with clarified butter) and flash fry the steaks for about 1 minute per side, not more. Put aside, covered, and keep warm. You can season the steaks before cooking, or do it later.
Chop 2 shallots per steak finely and sweat in the pan butter (add 1 tbsp more if required) until soft, maybe 10 minutes (turn the heat down after frying the steaks). Add a garlic clove, finely minced, and cook 1 - 2 minutes more, then add thin sliced button mushrooms, 1 oz per steak, and cook 2 mins more. Turn the heat up slightly, and pour in 1/2 cup per steak of dry white wine and cook rapidly until reduced by half. Turn down the heat, add the steaks to the pan, stir in 1 tbsp of dark French mustard and the heavy cream and let the steaks warm gently, maybe 3 minutes. Serve immediatly on warm plates, spooning the cream, mustard and mushroom sauce over each steak. This goes well with a crisp green salad, dressed with a classic mustard vinaigrette. If you want potatoes, croquettes go well with this, and baby carrots.
Enjoy

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