Recipe courtesy of Marc Melillo

Steak "Diane"

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 5 servings
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Five 6- to 14-ounce Sirloin Steaks or 4 pounds London Broil

Salt and pepper

Canola oil, to saute steaks

1/2 ounce butter

1/2 ounce minced shallots

Brandy, splash

Dry Vermouth, splash

1 tablespoon Dijon mustard

8 ounces heavy cream

5 bay leaves

4 ounces brown sauce


  1. Season and pan sear the steaks in hot canola oil. Place on oven pan to finish cooking in a preheated 375 degree F oven. Cook to your desired doneness. Remove from the oven and set aside. Using the same pan you seared the steak in, make your sauce. First remove any excess grease. Add butter and shallots and cook until tender. Carefully flame pan with Brandy then Vermouth. Follow with the mustard, cream, bay leaves, and brown sauce. Let simmer until it starts to thicken. Add salt and pepper to taste. Serve over the top of the steak.
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