Easiest Way to Make Perfect Steak Diane

Steak Diane. Sprinkle the steaks on both sides with the salt and pepper. Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.

Here you will find out how to cook steak Diane, great weekend recipe. For main course pour some olive oil into a hot pan, remove all fat from the steaks. Slice steaks thin and season them. You can cook Steak Diane using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Steak Diane

1. You need 4 half of inch slices of beef tenderloin steak.
2. You need 1 of shallot minced.
3. You need 1 of garlic clove minced.
4. You need 1/4 cup of brandy.
5. It's 2 tablespoon of Dijon mustard.
6. You need 1 teaspoon of Worcestershire sauce.
7. You need 1 box of veal demi-glace combined with one cup of beef broth.
8. Prepare 1/2 cup of heavy cream.
9. Prepare To taste of salt pepper and hot sauce.
10. Prepare 1 tablespoon of lemon juice.
11. You need 8 ounces of mushrooms sliced Cremini or Button.
12. It's To taste of Assorted fresh herbs as desired such as parsley, chives and thyme.
13. It's 1 tablespoon of cold butter.
14. You need As needed of Olive oil and butter for sautéing.

Fry very quickly on both sides, then, set steaks aside. Into the same pan add some chopped shallots and season. Slice mushrooms, add butter and crushed garlic. Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water.

Steak Diane step by step

1. 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..
2. 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..
3. .

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper.