Steak Diane has long been a favorite of mine, and I’ve been looking for the perfect recipe for about ever. Thought I’d found it in Tony Bourdain’s Les Halles Cookbook, but much to my surprise, the sauce came out oily and under-flavored. So I tweaked it. Enjoy.
(Not Quite) Les Halle’s Steak Diane
2 12-ounce steaks, preferably ribeyes
Some light olive oil
2 tablespoons (barely) crushed peppercorns
1 stick of unsalted butter
2 shots of good Cognac
4 ounces of veal stock, but beef stock will do in a pinch
1 tablespoon Dijon mustard
1 tablespoon heavy whipping cream
1 teaspoon demi-glace
1 large cast-iron or oven-safe skillet
Get all your non-steak ingredients pre-measured and set out near the stove in ramekins or custard dishes. You’ll want them handy, because once you get it out of the oven, this dish moves fast.
Preheat the oven to 425.
Use just enough olive oil to barely coat the steaks, then dredge them in the peppercorns. Cover them completely