This is the recipe from the original Delmonico’s in New York City.
When our children were growing up and still living at home, we had a tradition called “Family Dinner”. This took place every Sunday evening. Charlie would cook something special, I’d have a dessert made and while we were eating dessert, we’d sit around the table and the children could bring up something they wanted to talk about. No topic was closed as long as they were respectful in their discussion or their argument. This turned out to be a good way to air gripes and settle problems. Steak Diane was one of the favorite dinners on Sunday nights. Our version did not use the heavy cream but I’ve had it with and it is good either way.
- 1 16 Oz Boneless New York Strip or Sirloin Strip
- Salt – to taste
- Freshly Ground Black Pepper – to taste
- 2 Tbs (1/4 stick) unsalted butter
- 6 Tbs cognac (divided)
- 3 Tbs finely minced shallot
- 2 Tbs Dry White Wine or Dry Vermouth
- 2 Tsp Dijon Imported Mustard
- ½ cup Beef Broth
- 2 Tbs Chives – finely chopped
- 2 Tbs A-1 Steak Sauce
- 2 Tbs Heavy Cream – optional
- Trim away some of the outside fat from the steak.
- Cut in half horizontally creating 2 app. 6-7 oz Steaks.
- Pound each one lightly to flatten them to ¼-inch thick and season liberally on both sides with salt and pepper.
- Heat a 12-inch skillet until a drop of water sizzles on the surface.
- Add one tablespoon of the butter. As soon as the foam subsides, add the meat.
- Cook on each side for 1 minute. Remove to a plate.
- Immediately adjust the heat to low.
- Add the second pat of butter and the shallots. Sauté’ for 1 minute.
- Increase the heat to high.
- Add 3 tablespoons of cognac and flambe’, if desired.
- Add the wine and with a wooden spoon scrape up any browned bits on the bottom of the pan while it is deglazing.
- Stir in the Dijon mustard and A-1 sauce.
- Cook for 1 minute or until the liquid has reduced to a syrup.
- Add the broth and continue to boil for about another minute until it is reduced now to a few tablespoons stirring well to incorporate.
- Boil a few seconds, taste for seasonings and add a little more freshly ground pepper.
- Add the remaining cognac and ignite. When the flame dies down stir in the chives and taste again for seasonings. If you are adding the heavy cream, add it now and cook for a few more minutes.
- Now add the steaks along with their juices to the simmering pan.
- Turn the steaks in the sauce a couple of times to let them absorb all the flavor. The sauce will reduce slightly more.
- Place the steaks on plates and divide the sauce over.
- Serve with good crusty Italian bread to mop up the sauce.