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 minor daughter. I found this recipe on Foodwishes.com, which Chef John renamed Steak Pauline to remember 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 their high-fat content, which won't work well with a dish with gravy. However, 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: 
Add the olive oil to a very hot skillet and pan-fry the steaks until they are halfway done. Remove to a plate.  

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

Carefully add the Cognac or brandy, ensuring that none of it splashes 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. 

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

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

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

That's it!  

Here is Chef John's procedural video: