Steak Diane - An American Classic Recipe

According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's small daughter. I found this recipe on Foodwishes.com which Chef John renamed to Steak Pauline in memory of his late mother.

Most of the Steak Diane recipes that I reviewed used a variety of meats but most leaned towards tender high-end cuts such as beef tenderloin, rib eyes, NY Strips, etc. My recommendation is that you don't use ribeye steaks primarily because of the high-fat content that won't work well with a dish with a gravy but you're not stuck with expensive cuts of meat. I recommend top sirloin. 

Ingredients:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

pinch cayenne pepper

2 cups low-sodium or salt-free chicken broth. 

4 Tbsp teaspoons olive oil

2 (8-ounce) top sirloin, about 3/4" thick
Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

8 ounces mushrooms 

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon sliced fresh chives (optional)

Note: Make sure the meat is labeled USDA Choice 

Procedure: 
In a very hot skillet add the olive oil and pan-fry the steaks until they are 1/2 way done. Remove to a plate.  

Turn the burner to med (add some more oil if needed) and add the shallots and mushrooms, a sprinkle of salt and saute until the mushrooms are softened. 

Carefully, add in the Cognac or brandy ensuring that you don't allow any of it to splash in your burner because of its high alcohol content. Cook for about 1 minute to cook off the alcohol. Note: Steak Diane was a very popular restaurant dish that was often prepared at the diner's table where they would ignite the brandy (flambe) making a wonderful presentation. Even though the pyrotechnics are really cool you may end up singeing your microwave oven.

Add in the chicken stock, mustard, Worcestershire sauce, tomato paste, stir to incorporate and bring to a boil and reduce volume by 1/2. Reduce the heat to low and add the heavy cream, stir to combine.

Once thick, return the steak and its juices to the pan and reduce the temp to low. Simmer until the steak is cooked to your level of doneness.

Plate the steaks and spoon copious amounts of the gravy onto steaks. 

That's it!  

Here is Chef John's procedural video: