SOUTHERN STEAK DIANE

Steak Diane is a classic, barely retro dish made through coating flawlessly cooked steak in a cream sauce. The different touch? The steak is flambéed – normally tableside. In the recipe below, the flames remain safely in the kitchen – and the dish takes on a decidedly Southern flair.
To make this recipe, you will first prepare dinner steaks in a tasty combo of butter and olive oil. A pan sauce is made by means of including decreased pork stock, mustard, and cream. A trace of warmth from Tabasco and cayenne and a glug of southern whiskey make this dish sing. Serve with mashed potatoes or crusty bread to mop up all that scrumptious sauce.

INGREDIENTS

• 1 cup low-sodium red meat stock
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 (6-ounce) steaks, pounded to about 1 inch thickness
• 2 scallions, minced
• 2 cloves garlic, minced
• ½ cup whiskey
• ¼ teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• ½ cup heavy cream
• Tabasco, to taste
• salt and pepper

INSTRUCTIONS

1. Place the pork inventory in a saucepan. Cook over excessive heat, stirring regularly, till decreased with the aid of half. Set apart and hold warm.
2. In a giant skillet, soften the butter in the olive oil. Season the meat with salt and pepper on each sides, and cook dinner till browned, about two to three minutes per side. Transfer to a plate and tent with foil.
3. Reduce the warmth to medium. Add the scallion and garlic to the skillet, and cook, stirring, till fragrant, about 1 minute. Remove from the heat, add the whiskey, and cautiously ignite with a lengthy suit to flambé.
4. When the flames have died down, return the pan to a low heat. Add the cayenne, mustard, and decreased stock, and cook dinner till syrupy, about 1 to two minutes. Stir in the warm sauce, and season the sauce to style with salt, pepper, and cayenne.
5. Add the steak again to the pan, and coat with the sauce. Cook till simply heated through, about 1 minute. Transfer to plates and serve.

Enjoy.

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