I can’t believe I have not yet blogged about Steak Diane! It is seriously one of the easiest and most delicious beef recipes out there! Whenever I am out of ideas about what to cook, Steak Diane is always my safety fall back. What you will need:
- tenderized steak
- butter (of course! not pictured)
- green onions
- garlic cloves (or buy already minced one, saves so much time and your hands won’t smell of garlic for 2 weeks)
- heavy cream
- bourbon (other sweet alcohol is fine too)
- Worcestershire (that was a spelling marathon, wasn’t it?) sauce
- Dijon mustard
- black pepper + salt to taste
- buckwheat (I get mine from the Russian Store, but they usually have it at Whole Foods.)
To prep the meat:
The easiest way to do this, is to line your counter surface with plastic wrap, lay the steaks on top, and then rub salt, pepper, and minced garlic on each side (lots and lots of garlic! or whatever you like, it doesn’t matter). Then just flip them over and do the same thing to the other side. When you are done, place the steaks in a bowl, and clean up is as easy as rolling and throwing away the plastic wrap.
To cook the meat:
Simply fry 2 steaks at a time for about 4 minutes on each side until the meat has browned. When all steaks have been fried, wrap them with foil. Don’t eat the meat yet! We still have sauce to add!
To cook the sauce:
In the same pan where you cooked the meat, melt 1 tbl spoon of butter. Add some cut green onions, and fry on medium high for about a minute mixing it in with the fried marks the steaks had left. Then add 3 spoons (or more) of bourbon, give it another 30 secs. Next, go in Dijon mustard and Worcestershire sauce, about 2-3 table spoons of each. Mix well. Add a cup of heavy cream and mix well again. Wait until the sauce starts to boil.
Return the steaks to the pan coating each side in sauce. Return the heat to “low” and let the steaks soak up juices for about 5 minutes before serving.
To cook the buckwheat:
It’s simple, really. I usually melt 1-2 tbl spoons of butter in the pan first. Then add the buckwheat and fry it for a minute. Then add water (for a cup of buckwheat, add a cup of water), wait until boils, then cover with a lid and let simmer on “low” for about 15-20 minutes. Done! Time to eat!