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Classic Steak Diane

Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambe. The combination of the steak with J-M crimini mushrooms, Daddy Hinkles marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.

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Ingredients

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  1. 1 tablespoon Daddy Hinkles dry meat marinade
  2. 4 small Oklahoma Beef sirloin steaks, approximately 4 to 5 ounces each
  3. 3 shallots, peeled and sliced
  4. 4 ounce J-M crimini mushrooms, sliced
  5. 1 tablespoon Hiland Salted Butter
  6. 1 tablespoon olive oil
  7. 1 garlic clove, peeled
  8. 1–2 tablespoons Daddy Hinkles liquid marinade, or to taste
  9. 1 tablespoon Seikels Oklahoma Gold Mustard
  10. 1/3 cup brandy or cognac
  11. 1 cup Hiland heavy cream
  12. Small handful Scissortail Farms flat-leaf parsley, chopped
  1. Carefully flatten the steaks using the flat side of a meat mallet. Season the steaks on both sides with the Daddy Hinkles dry marinade.
  2. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.
  3. To make the sauce for the steaks, add shallots and mushrooms to a saute pan with butter and olive oil, sauteeing until tender and golden. Crush the garlic and add to the pan.
  4. Add the Daddy Hinkles marinade sauce and Seikel’s mustard, and heat through for a minute while gently turning with spatula. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Be careful this will flame for a few seconds.
  5. Once the alcohol has burned off, gently stir. Add the cream, and allow the sauce to thicken before turning off the heat.
  6. Place steaks on top of the sauce and hold in a warm oven. Garnish with chopped parsley.

Find it online: https://www.miocoalition.com/recipes/classic-steak-diane/