This recipe is called Streak Diane Savola. I got it years ago and, honestly, I don’t remember from where. I do know that ‘Steak Diane’ is a dish in what is known as “Continental Cuisine.” According to Wikipedia, it was probably invented in London or New York in the 1930s. According to my research, the fancified Steak Diane contains varied ingredients such as Cognac, mushrooms, shallots, Dijon mustard and heavy cream. This version doesn’t have any of that. In fact, it’s a rather simple sauté with chives’ parsley, Worcestershire sauce and Amaretto Disaronno.
So, wanna really impress family and friends with something that is both retro and delicious? This dish is it. You can lie and tell them you slaved all day to create this majestic effort.
4 steaks (rib, T-bone, sirloin or other cut)
5 tablespoons butter
1 tablespoon chopped scallions
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon Worcestershire sauce
6 tablespoons Amaretto Disaronno
- Rinse the steaks under cold running water and pat dry with paper towels.
- Heat the butter in a large pan or skillet over medium-high heat.
- Add the scallions and cook until soft. Add the steaks and sear on each side. Add remaining ingredients and sauté until desired degree of doneness.
Yield: 4 servings.