The Classic French Flambe Steak Diane starts with a tender cut of steak, briefly pan-fried in butter and pounded thin. Perfect dinner for Valentines day or dinner to impress that special someone!!
1 12- to 16-ounce flat iron steak
kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, divided
4 tablespoons finely minced shallot (1-2 shallots)
1/4 to 1/2 cup very thinly sliced mushrooms
3 tablespoons Cognac
2/3 cup beef or chicken broth, divided
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
chopped fresh chives for garnish
Remove excess fat from the steak. Cut the steak on half horizontally. Gently pound the steaks to flatten them to 1/4-inch thickness. Season them on both sides with salt and pepper to taste.
Preheat a large skillet over medium heat. Add 2 tablespoons of butter and let melt. Add seasoned steaks and cook on each side for 1 minute when the butter starts bubbling. Set the steaks on a plate.
Adjust heat to low and add remaining 2 tablespoons butter, shallots and mushrooms Sauté until just translucent, about 1 minute.
Increase heat to high. Let the Cognac cook for 30 seconds and after add 1/3 cup broth. Use a wooden spoon to scrape up any brown bits from the pan. Stir in mustard and Worcestershire sauce and cook, stirring regularly, until liquid is reduced to a syrup, 1-2 minutes.
Place the reserved steaks and their juices into the simmering sauce, turning them a few times to coat and cook to desired doneness, while the sauce reduces a bit further. Ignite with a burning bamboo skewer. Remove from heat when flame is extinguished and season with additional salt and pepper to taste. Add the steaks on separate plates and top with sauce and chives.