1 lb. boneless strip steak (such as top loin or New York) 3/4 to 1 inch thick, trimmed and cut into
1/4 tsp. freshly ground pepper (plus more to taste)
1/8 tsp. salt
1 Tbls. olive oil
3 cups sliced mixed mushrooms (such as shiitake, oyster and cremini)
1/2 cup of brandy
1 can reduced sodium beef broth
1 tsp. of butter (softened)
1 tsp. all-purpose flour
2 tsp. Dijon mustard
1 Tbls. chopped fresh chives
Instructions
Season steaks on both sides with 1/4 tsp. salt and pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, abour 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute.
Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated thru, about 1 minute. Top steak with the sauce and sprinkle with chives.
Serving
Suggestions
Serve with garlic mashed potatoes and steamed green beans. Or rice pilaf
Originally Submitted
1/8/2011
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