Steak Diane is a 1960s dish that has constantly stayed popular. The beef steak is pan fried and famous for being flambeed. The rib eye is butterflied and then sautéed in butter for a guaranteed juicy steak. The addition of shallots, Madeira wine, Worcestershire sauce, mushrooms and broth takes it to a new level. They give the rib eye so much flavour, aroma and texture that you will know why this is still popular after 50 years. Also, this dish has nothing to do with French Cuisine but was invented in New York during the last century. Diane was the Roman Goddess of the Hunt.
- Trim the steaks into a teardrop shape.
- Butterfly the steaks by cutting horizontally up to 1/2 in (1.25 cm) of one of the long sides.
- Do not cut through completely.
- Open the steaks and flatten into heart shape.
- Sauté in butter in a large skillet until desired degree of cooking.
- Remove from pan. In same pan, using butter left in pan, saute the shallots until soft and transparent.
- Add the mushrooms and saute 1 to 2 minutes.
- Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat.
- Allow to reduce by half.
- Serve sauce on top of steak and sprinkle with chopped parsley.