Steak Diane

The secret is in the sauce of this delicious dish from Chef Dawson Flinchbaugh from Flinchy’s Restaurant; including mushrooms, onions, heavy cream and B&B brandy.


– 1 12-14 oz. New York strip steak (1 inch or more thick)
– 1 diced shallot
– 1/2 box mushrooms, sliced
– 1 Tbsp. clarified butter
– 2-3 ozs. B&B brandy
– 2-3 ozs. heavy cream
– salt and pepper
– water and cornstarch (optional)


1. Sear steak w/ 1 tablespoon butter

2. Continue to cook in pan, on grill, or in 375 degree oven to medium rare

3. At same time saute shallots and mushrooms in clarified butter

4. Add brandy and flambe until flame is gone

5. Add cream and heat thoroughly to mild boil

6. If thicker sauce is desired, either dust mushrooms in cornstarch or mix cornstarch with water until thick and add to mix with cream

7. Coat mixture over steak

Note: Enjoy with a Malbec or Cabernet Sauvignon

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