Steak Diane, a classic New York dish from the 1930s, gets a revisit. The steak is pan-seared in butter then flambéd with brandy. Mushrooms, cream, onions, and steak sauce were added to the pan drippings to create a creamy mushroom sauce. While this dish doesn't come with the traditional flambé made for quite the show when done in a restaurant table side, but you'll still have the joy of this specialty that is served with classic mashed potatoes and spinach.
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0' fat, all grades, cooked, grilled
Heavy Whipping Cream
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.