Classic Flambéed Steak Diane
Submitted by matlo1
Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThe drama of flambéing might seem intimidating, but it’s easier than you think and absolutely worth it for the flavor.
Brandy ignites in the pan with a theatrical whoosh, burning off the alcohol while leaving behind a deep, complex sweetness that makes the pan sauce unforgettable.
This is the authentic steak Diane, the one that made people gasp when it was prepared tableside at fancy restaurants in the 1960s.
Chef Tips
- Remove pan from heat before adding brandy for safe flambéing
- Use long matches or lighter and stand back when igniting
- Let flames die naturally, never cover or blow them out
- Make sure your exhaust fan is on before you start cooking
Ingredients
Directions
Preheat oil 5 minutes at 375℉ (190℃).
Meanwhile, wipe ½ inch thich steak with paper towels to remove excess moisture.
Mix dry mustard, salt and pepper.
Sprinkle over one side of steak; rub in.
Brown steak in hot oil, about 1½ minutes on each side.
Sprinkle with chives, lemon juice and worcestershire.
At tableside, pour heated cognac over steak.
Ignite. When the flame goes out, transfer steak to serving platter.
Spoon pan juices over meat and serve.
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