–Some classics never go out of favor!
Note: Since Steak Diane doesn’t take very long to cook, make your sides first.
Mashed or Smashed Potatoes & a small Caesar Salad are excellent with Steak Diane.
2 Boneless ribeye steaks
1 tsp. Tamari sauce
1/2 cup beef broth
1 Tbsp. Maille coarse ground
4 Tbsp. unsalted butter
2 tsp. Canola oil plus a little
more for rubbing on the
2 TBSP shallots, minced
1 TBSP parsley, minced
1 tsp Worcestershire sauce
1⁄2 tsp lemon juice, fresh
Salt and black pepper the steaks.
Pound steaks until about 1/4″ thick.
Rub each steak with Tamari sauce and oil.
Whisk together beef broth and Maille coarse ground mustard. Heat a large frying pan over high; add 2 tablespoons of the butter and 2 teaspoons of the Canola oil, swirl to coat pan. Add steaks and sauté over high heat, 1 minute; flip and sauté one minute more. Remove from pan, set aside and keep warm.
Add remaining 2 tablespoons of butter and the shallots to the pan the steaks were cooked in and cook over high heat for about one minute. Deglaze pan with beef broth & mustard mixture. Stir in parsley, Worcestershire sauce and lemon juice. Season with additional salt and pepper, if necessary. Return steaks to pan just to coat with sauce.
Plate steak, sauce drizzled over it. Serve with your choice of sides.