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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.