Classic Steak Diane Recipe
Ingredients:
- 4 beef tenderloin steaks (6-8 ounces each, about 1 inch thick)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms (such as cremini or button)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup brandy or cognac
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 2 teaspoons fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
Instructions:
- Prepare the Steaks:
- Season the steaks generously with salt and freshly ground black pepper on both sides.
- Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter.
- When the butter is melted and sizzling, add the steaks to the skillet.
- Cook the steaks for about 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred doneness.
- Remove the steaks from the skillet and set aside, keeping them warm.
- Make the Sauce:
- In the same skillet, add the remaining 1 tablespoon of butter.
- Add the shallots and garlic, sauté for about 2 minutes until they are soft and fragrant.
- Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are browned and tender.
- Stir in the Dijon mustard and Worcestershire sauce, cooking for about 1 minute.
- Carefully add the brandy or cognac to the skillet. If you feel confident, you can flambé the alcohol by igniting it with a long match or lighter (stand back and be cautious). Otherwise, simply let it simmer and reduce by half, which should take about 2 minutes.
- Finish the Sauce:
- Pour in the beef stock and bring the mixture to a simmer.
- Allow the sauce to reduce slightly, about 3-4 minutes.
- Stir in the heavy cream and cook for another 2-3 minutes until the sauce is thickened and coats the back of a spoon.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Return the steaks to the skillet, spooning the sauce over them and letting them warm through for about 1 minute.
- Transfer the steaks to serving plates, spooning additional sauce over the top.
- Garnish with chopped parsley and chives.
Serving Suggestions:
- Serve the Steak Diane with a side of creamy mashed potatoes, roasted vegetables, or a fresh green salad.
- Pair with a robust red wine like Cabernet Sauvignon or a classic Bordeaux.
Enjoy your elegant and flavorful Classic Steak Diane!
