Steak Diane

Steak Diane

Steak Diane is a classic, richly flavored dish featuring seared beef fillets enveloped in a luxurious mushroom and brandy cream sauce. This recipe delivers a restaurant-quality meal that's perfect for special occasions.

Beef

Prep Time

15 min

Cook Time

25 min

Servings

4

Steak Diane emerged in mid-20th century dining, often associated with elegant tableside preparations in upscale restaurants. The dish is renowned for its dramatic flambé step, which not only enhances the aroma but also caramelizes the sauce, imparting deep, complex flavors. Traditional Steak Diane combines tender beef fillets with a creamy, tangy sauce made from sautéed mushrooms, brandy, and a hint of spice. This recipe preserves the authentic cooking methods and layers flavors beautifully with minced garlic, shallots, and a touch of Tabasco for subtle heat. The use of Dijon mustard and Worcestershire sauce adds a delightful tanginess, balancing the richness of the cream and butter. Serve it alongside buttery mashed potatoes or roasted vegetables to complement the creamy sauce. Perfect for dinner parties or an indulgent weeknight treat, Steak Diane pairs excellently with a robust red wine such as Cabernet Sauvignon or Merlot. The flambé technique may seem intimidating, but with proper care and attention, it’s a fun and impressive step that can elevate your home cooking to restaurant standards.

Ingredients

  • 2 tb Canola Oil
  • 4 Beef Fillet
  • 1 1/2 cup Beef Stock
  • 2 tb Butter
  • 2 cloves minced Garlic
  • 1 medium finely diced Challots
  • 4 oz Mushrooms
  • ¼ cup Brandy
  • ¼ cup Heavy Cream
  • 1 tb Dijon Mustard
  • 1 tb Worcestershire Sauce
  • Dash Tabasco Sauce
  • 1 tbs minced Parsley
  • 1 tbs minced Chives
  • to taste Salt
  • to taste Pepper

Instructions

Begin by heating canola oil in a large 12-inch skillet over medium-high heat until shimmering hot. Generously season the beef fillets on both sides with salt and freshly ground pepper. Carefully place the steaks into the skillet, allowing them to sear undisturbed for 4 to 5 minutes until a rich brown crust forms. Flip the steaks to the other side and cook to your preferred doneness — medium-rare is ideal here for tenderness. Once cooked, transfer the steaks to a warm plate and cover loosely to keep warm while you prepare the sauce. Return the skillet to high heat and pour in the beef stock. Allow it to simmer and reduce down to about half a cup over approximately 10 minutes, concentrating the flavors. Pour the reduced stock into a separate bowl and set aside. Next, reduce the skillet to medium-high heat and add butter. When melted, stir in the minced garlic and finely diced shallots, cooking until they become soft and fragrant, about 2 minutes. Add the mushrooms and sauté, stirring occasionally, until they release their moisture, which then evaporates, and the mushrooms turn a beautiful golden brown, roughly another 2 minutes. Carefully pour in the brandy and ignite it with a match to flambé. This dramatic step burns off the alcohol and infuses the sauce with a smoky, caramelized flavor. Allow the flames to subside naturally. Stir in the reserved reduced stock along with heavy cream, Dijon mustard, Worcestershire sauce, and a dash of Tabasco sauce for a subtle kick. Return the steaks to the skillet, nestling them into the sauce. Continue cooking for about 4 minutes, gently turning the steaks to coat them thoroughly and warm them through as the sauce thickens to a luscious consistency. Finally, remove the skillet from heat and sprinkle minced parsley and chives into the sauce. Transfer the steaks to serving plates and generously spoon the rich, flavorful sauce over top. For a beautiful presentation, garnish with additional fresh herbs if desired. Serve immediately and enjoy this timeless dish!

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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