Back in the ’50s and ’60s, the country was overrun with “Continental-style” restaurants offering Naugahyde banquettes, white table cloths, and tony, bastardzied Euro/American menus. One of these retro-glam dishes was steak Diane, a wonderful dish for two.
Use 2 6 oz. slices of tender beef, season with a smidgen of salt and plenty of freshly ground black pepper, dust with flour, and sauté in butter with two finely-diced shallots and a small clove of garlic to taste. Set the meat aside.
Working quickly, add a half stick butter to the pan, a hefty tablespoon of prepared mustard, and 2 cups sliced mushrooms. When cooked down, add heavy cream, reduce, and stir in enough stock to make a smooth sauce. Spoon over beef, and serve with a love.
