Food, Facts & Fun
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Classic Steak Diane: Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambé. This is just the thing to make for that special someone on Valentine’s Day. The combination of the steak with J-M crimini mushrooms, Daddy Hinkle’s marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.
- 1 tbsp Daddy Hinkle's dry meat marinade
- 4 small Oklahoma Beef sirloin steaks, approximately 4 to 5 ounces each
- 3 shallots, peeled and sliced
- 4 ounces J-M crimini mushrooms, sliced
- 1 tbsp Hiland Salted Butter
- 1 tbsp olive oil
- 1 garlic clove, peeled
- 1-2 tbsp Daddy Hinkle's liquid marinade, or to taste
- 1 tbsp Seikel's Oklahoma Gold Mustard
- 1/3 cup brandy or cognac
- 1 cup Hiland heavy cream
- Small handful Scissortail Frams flat-leaf parsley, chopped
1. Carefully flatten the steaks using the flat side of a meat mallet. Season the steaks on both sides
with the Daddy Hinkle’s dry marinade.
2. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer.
Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside
3. To make the sauce for the steaks, add shallots and mushrooms to a saute pan with butter and
olive oil, sautéing until tender and golden. Crush the garlic and add to the pan. Add the Daddy
Hinkle’s marinade sauce and Seikel’s mustard, and heat through for a minute while gently
turning with spatula. Turn up the heat and tilt the pan away from you. Pour the brandy into the
far end and allow it to ignite. Be careful - this will flambé for a few seconds. Once the alcohol has
burned off, gently stir. Add the cream, and allow the sauce to thicken before turning off the
4. Place steaks on top of the sauce and hold in a warm oven. Garnish with chopped parsley.
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