Chef Recipes

Steak Diane

By Chef Willis Getchell
Scottsdale Culinary Institute

Quantity     Unit     Ingredient
1               6oz      sirloin or filet, pounded ¼"
                            thick to taste to taste salt & black pepper
2               TBS      butter
½              tsp       olive oil
1               TBS      shallot, minced
½              TBS      Dijon
½              TBS      Worcestershire Sauce
1               TBS      Demi-Glace
1              clove     garlic, minced
1               TBS      cognac or brandy
1               tsp       lemon juice
½              TBS      chives, minced

Season steaks liberally with salt and pepper

Melt 1 tsp butter with olive oil in a large skillet over high heat.

Sear steak 3-4 minutes per side (for med rare), transfer to a warm plate and cover with foil while preparing the sauce.

Melt 1 tsp butter in same skillet over medium heat. Add shallots and garlic and cook 2-3 minutes until fragrant.

Deglaze pan with cognac, flambé.

When flame subsides add Worcestershire Sauce, Dijon mustard and demi-glace, cook 2-3 minutes.

Season with lemon juice, salt and pepper if needed.

Swirl in remaining butter and garnish with chives.
Serve on toasted, buttered bread croutons.