Steak Diane
Colin Crowley, Terlato Wine Group Executive Chef
Serves 4


Sauce:
2 tsp finely chopped onion
1 tsp finely chopped shallots
1/4 tsp finely chopped garlic
6 Tbsp Cabernet Sauvignon wine
2 Tbsp butter
1 Tbsp flour
3 cups beef stock
1 Tbsp crushed tomatoes
salt and pepper to taste

Steaks:
8 tsp butter, divided
4 New York steaks (6 ounces each), trimmed of fat
3 Tbsp brandy
2 medium clove garlic, finely chopped
8 tsp finely chopped onion
8 sliced mushrooms
2 cups Veal Demi-Glace (available at specialty grocery stores)
salt and pepper to taste


Sauce:
Put onions, shallots and garlic into a saucepan. Add 3 tablespoons of the Cabernet Sauvignon and simmer until all wine has evaporated. Add butter. When melted, stir in flour. Cook and stir for 5 minutes. Add beef stock and cook and stir with a whisk until mixture boils and is smooth. Add tomatoes. Cook 10 minutes. Add remaining 3 tablespoons Cabernet Sauvignon. Taste and add salt and pepper as needed. Cook 5 minutes longer.

Strain. Makes 2-1/2 cups.

Steaks:
Heat 4 teaspoons of the butter in a skillet large enough to hold four steaks. Sauté steak to desired doneness, turning to cook both sides. Add remaining butter, if needed. Add brandy and blaze (flambé). Remove steaks from pan and keep warm in a 200 ˚ F oven. Add garlic, onion and mushrooms to skillet and sauté quickly, stirring, until cooked. Add Demi Glace. Taste and add salt and pepper, if needed. Bring to a boil and cook for 2 or 3 minutes. Add steaks and simmer 2-3 minutes longer. Serve steaks with sauce from skillet.

Enjoy with a glass of  Rutherford Hill 2002 Cabernet Sauvignon!