Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, steak diane. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Steak Diane is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Steak Diane is something which I’ve loved my entire life. They’re nice and they look wonderful.
Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. I hope you enjoy this easy Steak Diane recipe! Try this classic recipe for Steak Diane! "Diane" refers to the pan sauce made with mustard, Worcestershire Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have steak diane using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Steak Diane:
- Prepare 4 half inch slices of beef tenderloin steak
- Get 1 shallot minced
- Get 1 garlic clove minced
- Take 1/4 cup brandy
- Take 2 tablespoon Dijon mustard
- Get 1 teaspoon Worcestershire sauce
- Make ready 1 box veal demi-glace combined with one cup of beef broth
- Take 1/2 cup heavy cream
- Get To taste salt pepper and hot sauce
- Make ready 1 tablespoon lemon juice
- Take 8 ounces mushrooms sliced Cremini or Button
- Make ready To taste Assorted fresh herbs as desired such as parsley, chives and thyme
- Make ready 1 tablespoon cold butter
- Take As needed Olive oil and butter for sautéing
Steak Diane - a classic retro dish made with NY cut steak, cream, brandy and Worcestershire sauce. When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick. Steak Diane epitomized luxury and continental glamour for post-World War II diners.
Steps to make Steak Diane:
- In a large skillet heat olive oil and butter until hot. Season fillets with salt and pepper and sear in pan until brown on both sides and cooked to medium rare. Remove to plate and tent to keep warm.
- Add mushrooms to same pan and cook until softened. Season with salt, pepper and hot sauce. Then add shallot and cook until soft. Add garlic and cook for 30 seconds. Off heat add brandy and ignite. Once flames die down cook until almost gone. Then add beef broth, lemon, cream, Worcestershire sauce, and mustard. Cook until slightly thickened and reduced. Off heat stir in herbs and butter until melted. Pour over steaks and serve.
Only a few years before, during wartime, dairy and meat had been rationed across America—including in New York City. Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. Steak Diane served with a red wine mushroom sauce and roasted wild mushrooms. A portobello mushroom was also converted into a bowl of mushroom risotto and served with balsamic glazed. Steak Diane is beef tenderloin, mushrooms and shallots in a sauce made with seasoned pan juices Steak Diane is one of my absolute favorite steak recipes.
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