Steak Diane (steak with cognac shallot sauce) from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • swiand on December 07, 2024

    Used NY strip steaks and didn't pound them. Cooking time was longer but the sauce was excellent.

  • kateiscoooking on May 28, 2020

    This was fabulous! I added in fresh morel mushrooms and they were a great addition. Because I used already thin wagyu strip steak, I did not pound it out. Still, 1.5 minutes per side was a bit too much. I should've paid more attention to the recipe! The sauce was amazing. It'd be great over pretty much any beef or pork. Or, maybe even chicken.

  • LindaTenS on June 03, 2018

    Easy and fast. Dry brined a large t-bone, removed the bone and pounded thin. Used salted butter to cook — should have used unsalted because finished sauce was a bit too salty.

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