This recipe is for Steak Diane, which uses flank steak instead of the more expensive filet mignon. The flank steak holds up well to the bold sauce made with sherry, cognac, Worcestershire sauce, herbs, shallots, chicken broth and butter. The steak is seared in a skillet then roasted until it reaches 135°F. While the steak rests, the pan sauce is made by reducing the alcohol and Worcestershire sauce, then emulsifying butter into it. The sliced steak is served with the creamy pan sauce.

1. Steak Diane
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From Fine Cooking
Issue 121
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The
beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac,
Worcestershire sauce, and herbs.

2. For Steak Diane
 1 1-1/2-lb. flank steak
 Kosher salt and freshly ground black pepper
 2 tsp. peanut or vegetable oil
 3 Tbs. finely chopped shallot
 3 Tbs. medium sherry, such as amontillado
 2 Tbs. Cognac
 2 tsp. Worcestershire sauce
 2 Tbs. lower-salt chicken broth
 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
 3 Tbs. thinly sliced fresh chives
 2 Tbs. finely chopped flat-leaf parsley
 1/2 tsp. fresh lemon juice, more to taste
Position a rack in the center of the oven and heat the oven to 400°F.
Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-
inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2
minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven
and continue to cook until an instant-read thermometer inserted in the thickest part of the meat
reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest
for 5 to 10 minutes.
Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over
medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and
scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce
is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives,
and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should
look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt,
pepper, and more lemon juice.
Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-
inch slices. Serve with the sauce.