TV Dinner: Steak Diane

TV Dinner: Steak Diane

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It was one of the first dishes Chef Chris Manning learned when he went into the restaurant business.

They would prepare and flambé steak Diane table-side.

The sauce for steak Diane, he says, can also be used on chicken, pork or salmon.

Steak Diane

- 2 tablespoons olive oil
- 2 6-ounce sirloin steaks
- Salt and pepper to taste
- 1/4 cup chopped onions
- 1 scallion, finely diced
- 1/2 pound button mushrooms, sliced
- 2 cloves garlic, minced
- 3 ounces sherry wine
- 1 teaspoon lemon juice
- 1/4 cup brown gravy
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 2 dashes Worcestershire sauce (a dash is 7 to 9 drops)

Season steaks with salt and pepper and sauté in one tablespoon oil on medium to high heat until they reach the desired temperature. Remove from pan.

Add remaining oil, onion, scallion and mushrooms to the pan and cook until onion begins to wilt. Add the garlic, sherry and lemon juice. Cook for 1 minute, stirring to combine ingredients.

Add gravy, mustard, cream and Worcestershire sauce, stir, and simmer for a minute or two.

Serve over steaks, pork, chicken or fish.

Pair with Coyote Moon Vineyard's Merlot.

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