Steak Diane
is a classic and elegant dish that has been enjoyed in fine dining establishments for decades. Known for its rich flavors and tableside preparation, Steak Diane is a dish that combines tender cuts of steak with a delicious pan sauce made from shallots, mushrooms, and a medley of flavorful ingredients. The dish is often flambéed with brandy or cognac for a dramatic touch. The origins of Steak Diane are somewhat debated, but it's commonly associated with upscale American restaurants and European culinary influences.
Ingredients:
- - 2 boneless beef tenderloin steaks (6-8 oz each)
- - Salt and pepper, to taste
- - 2 tbsp butter
- - 1 shallot, finely chopped
- - 1/2 cup sliced mushrooms
- - 1/4 cup beef broth
- - 2 tbsp Worcestershire sauce
- - 2 tbsp Dijon mustard
- - 1/4 cup heavy cream
- - 2 tbsp brandy or cognac
- - Chopped fresh parsley, for garnish
*Instructions:*
1. Season the steaks with salt and pepper on both sides.
2. In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the steaks and cook to your preferred level of doneness. Remove the steaks from the skillet and keep them warm.
3. In the same skillet, add the remaining butter and sauté the shallots and mushrooms until softened and slightly browned.
4. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and let the sauce simmer for a few minutes.
5. Reduce the heat to low and add the heavy cream. Stir to incorporate and let the sauce thicken slightly.
6. Remove the skillet from the heat and carefully add the brandy or cognac. Ignite the alcohol using a long lighter, allowing the flames to die down.
7. Place the cooked steaks back into the skillet and spoon the sauce over them.
8. Garnish with chopped parsley and serve the Steak Diane immediately, preferably with sides like mashed potatoes and sautéed vegetables.
Recipe 2: Mushroom and Peppercorn Steak Diane
Ingredients:
- - 2 beef sirloin steaks (6-8 oz each)
- - Salt and black pepper, to taste
- - 2 tbsp olive oil
- - 1 shallot, minced
- - 1 cup sliced mushrooms
- - 2 cloves garlic, minced
- - 2 tbsp green peppercorns (brine-packed)
- - 1/4 cup beef broth
- - 1/4 cup heavy cream
- - 2 tbsp Dijon mustard
- - 2 tbsp Worcestershire sauce
- - 2 tbsp brandy or cognac
- - Chopped fresh chives, for garnish
*Instructions:*
- 1. Season the sirloin steaks with salt and black pepper on both sides.
- 2. In a skillet, heat olive oil over medium-high heat. Add the steaks and cook to your preferred doneness. Remove the steaks and set them aside.
- 3. In the same skillet, add minced shallots and sliced mushrooms. Sauté until the mushrooms are golden and the shallots are translucent.
- 4. Add minced garlic and green peppercorns to the skillet. Sauté for another minute.
- 5. Pour in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine and let the sauce simmer for a few minutes.
- 6. Return the cooked steaks to the skillet and coat them with the sauce.
- 7. Carefully add the brandy or cognac to the skillet and ignite it to flambé. Allow the flames to subside.
- 8. Serve the steaks with the mushroom-peppercorn sauce, and garnish with chopped chives.
Steak Diane is a dish that offers a symphony of flavors, combining the richness of the beef with the savory and aromatic qualities of the sauce. The theatrical flambéing adds an element of excitement to the dining experience. Whether you choose a classic preparation or add your own twists, Steak Diane remains a timeless choice for those seeking a luxurious and indulgent meal.
