Name: Steak Diane
Cook time: 10 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 4 (3/4-inch-thick) flatiron steaks (about 6 oz each); 1 (16- to 19-ounce) can black-bean soup; 4 scallions, chopped (1 cup); 1/2 cup water; 2 tablespoons Worcestershire sauce; 2 tablespoons Madeira; 1 tablespoon Dijon mustard; 2 tablespoons chopped flat-leaf parsley

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova

Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.

Recipe information

Total Time
20 min
Yield
Makes 4 servings

Ingredients

2 tablespoons unsalted butter

1 tablespoon vegetable oil

4 (3/4-inch-thick) flatiron steaks (about 6 oz each)

1 (16- to 19-ounce) can black-bean soup

4 scallions, chopped (1 cup)

1/2 cup water

2 tablespoons Worcestershire sauce

2 tablespoons Madeira

1 tablespoon Dijon mustard

2 tablespoons chopped flat-leaf parsley

Preparation

Step 1
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
Step 2
While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
Step 3
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.