Friday, March 2, 2012

Steak Diane

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I usually always buy Chris one big gift for holidays such as his birthday and Christmas and then a bunch of smaller gifts. Sometimes they're serious and sometimes they're gag gifts. My parents gave us a beautiful crystal decanter that has just been sitting on our bar, so one thing I decided to get Chris this past Christmas was a bottle of Johnny Walker Black to fill it up. Some people might think this is cool, but to us it was definitely more of a gag gift. Chris had always joked that when he bought a house, he would come home from work, put on his sweatpants, pour a glass of whiskey/scotch and relax. If you could only see his facial expression when he takes a sip of whiskey...well, you'd know why this is funny.

He's had some friends over since Christmas and the bottle is surprisingly dwindling down, but I still wanted to put it to use before it was all gone. When I made this steak, I decided to substitute the cognac or brandy for some of this whiskey. It tasted really good! Since I'm not a steak person, if we have it for dinner it needs to have a really yummy sauce to accompany it. And this one fit the bill. I just did a light drizzle on top, and the flavor really took over. The shallots and scallions gave the sauce a little kick and the lemon added some zing. I also decided to add some beef broth to loosen it up. Enjoy!

Printable Recipe

  • 2 (6 oz) sirloin steak
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 4 tbsp. butter, divided
  • 3 tsp. Dijon mustard
  • 2 tbsp. shallots, minced
  • 2 tbsp. lemon juice
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. fresh scallions, minced
  • 1/2 tbsp. whiskey
  • 1/4 cup beef broth
  • Extra scallions, for garnish
Season both sides of steak with salt and pepper.

Melt 2 tbsp. butter in a heavy skillet; add steaks and cook approximately 4 minutes on each side for medium-rare; about 2 minutes longer per side for medium. Remove steaks to serving plate and keep warm.

Add into pan drippings, mustard and shallots. Sauté over medium heat 1 minute. Then add 2 tbsp. butter, lemon juice, Worcestershire sauce and chives.

Cook for 2 minutes. Add brandy and beef broth; pour sauce over steaks. Sprinkle remaining scallions over the top.

Source: Adapted from 
Vanilla Sugar

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