Much like Crab Louis, Steak Diane is a classic. For me, it brings to mind martinis and Mad Men style but, the origins of this dish are much, much older. Believed to be named for the Roman goddess Diana, goddess of the hunt, there are references as old as the 1800s. Foodtimeline.org has a nice history. My version is adapted from the recipe I got from a good friend’s grandma…hers uses 3 times as much butter! I like to serve this with steamed mushrooms & green beans or Roasted Asparagus.
- 4 6oz strip sirloin steaks, ½” thick, trimmed of all fat, pounded to 1/4″
- 4 teaspoons butter
- Salt and pepper
- ¼ c shallots, minced
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh curly parsley
- 1 tablespoon finely chopped fresh chives
If desired, pound to ¼” thickness. Dry steaks with paper towel, then season both sides with salt and pepper. Heat skillet. Add 3 teaspoons butter and heat until foam begins to subside. Add steaks and cook 1 minute on each side. Remove steaks from pan and set aside on warm dish. Melt the remaining butter in the skillet. Add shallots and cook 1 minute, stirring constantly. Add dry mustard and Worcestershire sauce. Return steaks to pan and cook 1 minute each on each side. Transfer steaks to a warm platter. To the juices left in the pan, add lemon juice, parsley and chives, stirring until heated through. Pour over steaks and serve. Serves 4 = 7 points each.