Steak Diane
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
292 kcal
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Course
Main Course
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Cuisine
North American
Steak Diane
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Steak Diane is an American specialty consisting of a tender steak drizzled with a sauce and flambéed with an alcohol (typically Cognac).
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Ingredients
For the meat
- 8 beef tenderloin about 2½ oz. / 75 g each, medallions of
- 3 tablespoons butter unsalted
- 1 tablespoon extra virgin olive oil
- salt
- black pepper , freshly ground
For the sauce
- 2 shallots grated, small
- 2 cloves garlic , crushed
- 8 oz. button mushrooms sliced, or chanterelle mushrooms
- ½ cup cognac
- 4 teaspoons Dijon mustard
- ½ cup heavy cream
- ¼ cup beef stock (or veal stock)
- 2 tablespoons Worcestershire sauce
- 2 scallions , finely chopped
- 2 tablespoons parsley flat-leaf, finely chopped
- hot sauce (e.g. Tabasco)
Equipment
- Mallet
- Kitchen torch
Instructions
Meat
- Using a meat mallet, soften the meat to a thickness of about ¾ inch (2 cm).
- In a large cast iron skillet, melt the butter with the olive oil.
- Season the meat with salt and pepper and cook over high heat for about 1 minute or until lightly browned on the bottom.
- Flip the meat medallions and cook for another 45 seconds, then transfer the meat to a deep dish and cover with aluminum foil.
Sauce
- Add the shallots and garlic cloves to the skillet and cook over medium heat, stirring, until fragrant, about 20 seconds.
- Add the mushrooms, season with salt and pepper and sauté, stirring frequently, for about 2 minutes or until tender.
- Remove the pan from the heat, add the Cognac and flambé it carefully using a torch or a long match.
- When the flames go out, add the mustard and heavy cream and stir over medium heat for 1 minute.
- Add the beef (or veal) stock, Worcestershire sauce, scallions and parsley and season with salt, pepper and Tabasco-style hot sauce.
- Add the meat and the juices it has rendered to the bottom of the deep dish in the pan and, using kitchen tongs, turn it over to coat it well.
- Simmer for 1 minute.
- Transfer the meat to dishes, coat with sauce and serve.
- Serve optionally with fried or grilled potato slices, mashed potatoes and/or a green vegetable.
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