Steak Diane
A classic steakhouse dish featuring tender flatiron steaks served with a rich sauce made from black bean soup, Madeira wine, and Dijon mustard. The steaks are pan-seared to perfection and finished with fresh parsley.
Ingredients
- •2 tablespoons unsalted butter
- •1 tablespoon vegetable oil
- •4 pieces flatiron steaks
- •1 can black-bean soup
- •4 pieces scallions
- •½ cup water
- •2 tablespoons Worcestershire sauce
- •2 tablespoons Madeira
- •1 tablespoon Dijon mustard
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
8 min
- 2.
While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
2 min
- 3.
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
15 min
