Chef John's Steak Diane

Ingredients

• 2 (8-ounce) steaks (such as ribeye or sirloin)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley

Directions

1. Season the steaks with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side, or until desired doneness. Transfer the steaks to a plate and set aside.
3. Reduce the heat to medium and add the butter to the skillet. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Add the mushrooms and cook for an additional 2 minutes.
4. Add the brandy and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Cook for 1 minute. Stir in the cream and cook until the sauce is thickened, about 2 minutes.
5. Return the steaks to the skillet and cook for 1 minute. Sprinkle with the parsley and serve immediately.

Interesting Facts

• This dish was named after the French chef, Jean-Baptiste-Auguste Escoffier, who first created it.
• The sauce for this steak dish is traditionally made with a combination of mushrooms, brandy, and cream.
• The use of brandy adds a unique flavor to the sauce that can’t be replicated with other ingredients.