Yesterday, one of our clients ordered Steak Diane for lunch.  This is not something that we make very regularly but it sounded so good that I asked the Chefs to make extra for us to have for lunch.  It was so good that I decided to share the recipe with you.

  • 1 lbs. New York strip steak (2 steaks)
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbls. butter
  • 1 Tbls. olive oil
  • 4 Tbls. diced shallots
  • 1 tsp. minced garlic
  • 1 cup sliced button mushrooms
  • 1/4 cup brandy
  • 2 tsp. spicy brown mustard
  • 1/4 cup heavy cream
  • 1/4 cup beef stock
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Louisiana Hot Sauce
  • 1/2 lbs. egg noodles, cooked according to package directions
  • 1 tsp. minced parsley for garnish

Season both sides of the steaks with the salt and pepper. Heat the olive oil and butter in a heavy skillet over medium high heat. Sear both side of the steaks until it forms a brown crust, about 3-4 minutes per side. Remove the steaks from the pan and keep warm. Add the diced shallots, garlic and mushrooms to the pan and saute until the mushrooms are cooked and lightly browned, about 5 minutes. Carefully pour the brandy over the mushroom mixture and, while tipping the pan away from your face, light the brandy on fire with a long-handled lighter. Allow the brandy to burn until it extinguishes itself. Reduce the heat and add the mustard, cream, beef stock, Worcestershire sauce, and Louisiana Hot Sauce to the pan. Continue to cook and stir, being sure not the bring the sauce to a boil, until sauce is reduced by 1/3. Return the steaks to the sauce. For medium, leave the steaks in the sauce for 5 minutes until internal temperature reaches 145 degrees. Allow it to cook longer if you want your steak to be more done. To serve, remove the steak from the sauce and slice it across the bias. Spoon the sauce over hot, cooked egg noodles and top with the sliced steak. Garnish with chopped parsley. NOTE:  I totally forgot the parsley in the picture because I was so excited to eat!