Entree: United States – Steak Diane

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 12 min

Cook 18 min

Total 22 min

Ingredients

- 2 New York strip steaks, approx. 10 oz (285 g) each
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) cremini mushrooms, sliced
- 2 tsp (10 g) minced shallot
- 2 tbsp (30 ml) brandy or cognac
- 1/4 cup (60 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Season steaks with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper; bring to room temperature.
2. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare (adjust to thickness); remove and keep warm.
3. Add remaining 1 tbsp (15 ml) oil to pan and sauté mushrooms and shallot until golden, about 4–5 minutes.
4. Carefully add brandy and reduce briefly, scraping up browned bits. Stir in Dijon mustard and Worcestershire sauce.
5. Add heavy cream and simmer until sauce thickens slightly, then swirl in remaining 1 tbsp (15 g) butter for richness.
6. While sauce finishes, grill asparagus brushed with a little oil until tender-crisp, about 6–8 minutes.
7. Return steaks to pan to warm and coat with sauce or slice and pour sauce over slices; serve with grilled asparagus.