Yield: 4 servings
Fantastic pan-fried steak with an impressive sauce made from pan juices and flambeed. A restaurant-quality dish that you can easily make at home. This version is a modern take on this popular 20th-century dish. Absolutely amazing and would definitely blow you away!
Ingredients
4 center-cut beef tenderloin steaks (about 6 ounces each)
2 cloves garlic, minced
4 tsp Worcestershire sauce
1/2 c. beef broth
3 tsp Dijon mustard
3 tbsp unsalted butter
1/2 c. finely minced shallots
4 tbsp brandy
1/3 c. heavy cream
4 ounces oyster mushrooms, sliced
1 tbsp minced parsley
1 tbsp minced chives
salt
Freshly ground black pepper
How to make Steak Diane
Step 1: Combine the broth, Worcestershire sauce, and mustard until well blended and set aside. After pounding the steaks thin, sprinkle both sides with salt and pepper. Set the steaks aside for about 15 to 30 minutes at room temperature.
Step 2: To a skillet, melt 2 tbsp butter over medium-high heat. Using paper towels, pat the steaks dry. Adjust the heat to high and place the steaks in the skillet. Sear for about 1 to 2 minutes, flip and continue to cook the other side. To a cutting board, transfer the steak, cover with foil, and allow them to rest.
Step 3: In the same skillet, saute the shallots over medium-high heat. Then, add the mushrooms along with the garlic and the rest of the butter. Stir well and cook for additional 2 minutes until the mushroom releases its liquid and evaporated. Take the pan off the heat. Pour the brandy into the pan and very carefully light with a match to flame. Cook further, lightly shaking the pan until the flame dies down.
Step 4: Whisk in the broth mixture. Bring it to a boil while stirring often and cook for about 2 to 3 minutes until the mixture has thickened. Add the cream and the steaks with any accumulated juices. Stir well and continue to cook, turning the steaks until the sauce has thickened and the steaks are warmed through.
Step 5: To serve plates, transfer the steaks. Into the sauce, stir in the parsley and chives. Over the steak, pour the sauce. Serve right away. Enjoy!
Ingredients
- 4 center-cut beef tenderloin steaks (about 6 ounces each)
- 2 cloves garlic, minced
- 4 tsp Worcestershire sauce
- 1/2 c. beef broth
- 3 tsp Dijon mustard
- 3 tbsp unsalted butter
- 1/2 c. finely minced shallots
- 4 tbsp brandy
- 1/3 c. heavy cream
- 4 ounces oyster mushrooms, sliced
- 1 tbsp minced parsley
- 1 tbsp minced chives
- salt
- Freshly ground black pepper
Instructions
Step 1: Combine the broth, Worcestershire sauce, and mustard until well blended and set aside. After pounding the steaks thin, sprinkle both sides with salt and pepper. Set the steaks aside for about 15 to 30 minutes at room temperature.
Step 2: To a skillet, melt 2 tbsp butter over medium-high heat. Using paper towels, pat the steaks dry. Adjust the heat to high and place the steaks in the skillet. Sear for about 1 to 2 minutes, flip and continue to cook the other side. To a cutting board, transfer the steak, cover with foil, and allow them to rest.
Step 3: In the same skillet, saute the shallots over medium-high heat. Then, add the mushrooms along with the garlic and the rest of the butter. Stir well and cook for additional 2 minutes until the mushroom releases its liquid and evaporated. Take the pan off the heat. Pour the brandy into the pan and very carefully light with a match to flame. Cook further, lightly shaking the pan until the flame dies down.
Step 4: Whisk in the broth mixture. Bring it to a boil while stirring often and cook for about 2 to 3 minutes until the mixture has thickened. Add the cream and the steaks with any accumulated juices. Stir well and continue to cook, turning the steaks until the sauce has thickened and the steaks are warmed through.
Step 5: To serve plates, transfer the steaks. Into the sauce, stir in the parsley and chives. Over the steak, pour the sauce. Serve right away. Enjoy!
