Steak Diane

This classic French dish is made with thin slices of steak, sautéed with a variety of aromatic ingredients and served with a rich and flavorful sauce. It's a delicious and satisfying meal that's perfect for any occasion.

French
Main

744

Calories

6.19 g

Carbs

47.86 g

Fat

49.76 g

Protein

Steak Diane

Method

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Ingredients

Canola Oil

Canola Oil

2 tbs

Beef Fillet

Beef Fillet

4

Butter

Butter

2 tbs

Challots

Challots

1 medium finely diced

Brandy

Brandy

¼ cup

Heavy Cream

Heavy Cream

¼ cup

Dijon Mustard

Dijon Mustard

1 tbs

Worcestershire Sauce

Worcestershire Sauce

1 tbs

Tabasco Sauce

Tabasco Sauce

Dash

Parsley

Parsley

1 tbs minced

Chives

Chives

1 tbs minced

Salt

Salt

to taste

Black Pepper

Black Pepper

to taste

Garlic Clove

Garlic Clove

2 cloves minced

Beef Stock

Beef Stock

1 1/2 cup

Mushrooms

Mushrooms

4 oz

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