Servings:4
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.
I thought this was incredibly good. The combination of shallot, cognac, butter, and Worcestershire sauce with a squeeze of lemon to cut the richness is irresistible.I did have sherry too but not sure if it was necessary. I think the classical version only uses Cognac. I used ordinary flank steak and it was excellent. I did have to cook it a minute or two longer than suggested but then it was a perfect medium rare. I expect to repeat this often.
Steak was delicious & tender. This was an easy week night dinner. Will definitely make it again!
This steak was awesome. The flank steak came out really tender (I bought my meat at Sam's Club - and I find that they have the best flank steak compared to other grocery stores). The sauce was full of flavor - must use shallots - gives the perfect sweetness. I paired my meal with a Cabernet - was delish!
Good flavour but the steak was tough. Flank steak needs to be marinated for several hours or overnight in a marinade that is acidic to tenderize it. For the amount of work and ingredients, buy a better grade of steak if you can afford it. If not,this dish is still tasty.
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