Steak Diane

Name: Steak Diane
Prep time: 20 min
Cook time: 15 min
Yield: 4 people
Ingredients: 8 beef medallions of beef tenderloin; 3 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; salt; black pepper; 2 small shallots; 2 cloves garlic; 8 oz. button and/or chanterelle mushrooms; ½ cup cognac; 4 teaspoons Dijon mustard; ½ cup heavy cream; ¼ cup beef stock; 2 tablespoons Worcestershire sauce; 2 scallions; 2 tablespoons finely chopped flat-leaf parsley; hot sauce; Mallet; Kitchen torch

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Prep Time
20 mins
Cook Time
20 mins
Servings
4 people
Calories
292 kcal
Course
Main Course
Cuisine
North American

Steak Diane

Erin Shaw

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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

Servings

For the meat

8 beef medallions of beef tenderloin , about 2½ oz. / 75 g each
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
salt
black pepper , freshly ground

For the sauce

2 small shallots , grated
2 cloves garlic , crushed
8 oz. button and/or chanterelle mushrooms , sliced
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 finely chopped flat-leaf parsley
hot sauce (e.g. Tabasco)

Equipment

Mallet
Kitchen torch

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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.