French · Beef
Steak Diane
A classic restaurant dish featuring pan-seared steaks in a rich cognac cream sauce with mushrooms and herbs. This elegant preparation includes tableside flambéing and delivers restaurant-quality results with tender meat and luxurious sauce.
The Method
Instructions
First things first, grab a 12 inch skillet and heat up some canola oil over medium high heat. While the oil is warming, go ahead and season your beef fillet steaks generously with salt and pepper on both sides. Once the skillet is nice and hot, carefully add the steaks in. You should hear that satisfying sizzle right away! Cook the steaks, turning them just once, until they develop a beautiful brown crust on both sides and reach your preferred doneness. For medium rare, this usually takes about 4 to 5 minutes total. When they're done, transfer the steaks to a plate and set them aside for the moment to rest.
Now, return your skillet to the stove and crank the heat up to high. Pour in the beef stock and let it cook down, stirring occasionally, until it reduces to about half a cup. This reduction should take around 10 minutes or so, and it'll concentrate all those rich flavors. When it's ready, pour it into a bowl and set it aside.
Next, keep that skillet on the heat and add a good knob of butter. As the butter melts and starts to bubble, toss in the minced garlic and finely chopped shallots. Stir them gently and cook until they soften and become fragrant, which will take about 2 minutes. Then, add the sliced mushrooms. Keep stirring as they cook, allowing them to release their moisture. Wait until that liquid evaporates and you start to see those lovely golden brown edges on the mushrooms, which takes roughly another couple of minutes.
Here comes the fun part , add the brandy to the skillet and carefully ignite it with a match to flambée. This step will give your sauce an amazing depth of flavor. Just be sure to keep a safe distance as the flames dance around and cook off the alcohol. Once the flames die down, stir in your reserved stock reduction, followed by the heavy cream, Dijon mustard, Worcestershire sauce, and a few dashes of Tabasco sauce for that subtle kick.
Now, gently nestle the steaks back into the skillet with the sauce. Turn them carefully in the sauce so each piece gets nicely coated. Let everything cook together for about 4 minutes, or until the steaks are warmed through and the sauce thickens slightly to a luscious consistency.
To finish, sprinkle in freshly chopped parsley and chives, stirring them into the sauce to brighten the flavors. Then, transfer the steaks to serving plates and generously spoon the rich, creamy sauce all over. This classic Steak Diane is sure to impress and makes for a wonderfully comforting meal.
Now, return your skillet to the stove and crank the heat up to high. Pour in the beef stock and let it cook down, stirring occasionally, until it reduces to about half a cup. This reduction should take around 10 minutes or so, and it'll concentrate all those rich flavors. When it's ready, pour it into a bowl and set it aside.
Next, keep that skillet on the heat and add a good knob of butter. As the butter melts and starts to bubble, toss in the minced garlic and finely chopped shallots. Stir them gently and cook until they soften and become fragrant, which will take about 2 minutes. Then, add the sliced mushrooms. Keep stirring as they cook, allowing them to release their moisture. Wait until that liquid evaporates and you start to see those lovely golden brown edges on the mushrooms, which takes roughly another couple of minutes.
Here comes the fun part , add the brandy to the skillet and carefully ignite it with a match to flambée. This step will give your sauce an amazing depth of flavor. Just be sure to keep a safe distance as the flames dance around and cook off the alcohol. Once the flames die down, stir in your reserved stock reduction, followed by the heavy cream, Dijon mustard, Worcestershire sauce, and a few dashes of Tabasco sauce for that subtle kick.
Now, gently nestle the steaks back into the skillet with the sauce. Turn them carefully in the sauce so each piece gets nicely coated. Let everything cook together for about 4 minutes, or until the steaks are warmed through and the sauce thickens slightly to a luscious consistency.
To finish, sprinkle in freshly chopped parsley and chives, stirring them into the sauce to brighten the flavors. Then, transfer the steaks to serving plates and generously spoon the rich, creamy sauce all over. This classic Steak Diane is sure to impress and makes for a wonderfully comforting meal.
Pairs Well With
