Steak Diane

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Food

Steak Diane

Culinary classicsdiner recipesteak diane
Steak Diane
Prep Time: 10 Min.
Cook Time: 20 Min.
Total Time: 30 Min.
Yield: 2 Servings

Steak Diane Recipe –

Indulge your taste buds in a culinary journey with the timeless classic: Steak Diane. This iconic dish, with its origins tracing back to mid-20th-century New York, continues to captivate diners with its rich flavors and elegant presentation. Whether you’re hosting a dinner party or simply craving a gourmet meal at home, Steak Diane is sure to impress.

 

Ingredients:

  • 4 (3-ounce) beef tenderloin medallions, pounded 3/4 inch thick
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1/4 pound button mushrooms, sliced 1/4 inch thick
  • 1/4 cup Cognac or other brandy
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy cream
  • 1/4 cup veal demiglace (see Note)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon finely chopped fresh flat-leaf parsley

 

Directions:

  1. In a large skillet, melt butter with olive oil. Season meat with salt and pepper to taste and cook over high heat until lightly browned on the bottom, about 1 minute. Turn medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
  2. Add shallot and garlic to skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add mushrooms, season with salt and pepper to taste, and cook until softened, about 2 minutes.
  3. Remove pan from heat, add Cognac, and carefully ignite it with a long match.
  4. When flames die down, add mustard and cream and stir over moderate heat for 1 minute.
  5. Whisk in the veal demiglace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.
  6. Add meat and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer meat to plates, spoon sauce on top, and serve.

Tips:

  • Pounding the steaks to an even thickness ensures even cooking.
  • Deglazing the pan with Cognac adds depth of flavor to the sauce. If you prefer to leave out alcohol, you can substitute it with beef broth.
  • The veal demiglace can be found in specialty stores or online. If unavailable, you can use beef broth instead.
  • Serve with your choice of side dishes, such as mashed potatoes or steamed vegetables.

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