Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, steak diane. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sprinkle the steaks on both sides with the salt and pepper. Sprinkle steaks with salt and pepper. Steak Diane usually calls for Dijon mustard not stone ground. And Kate, sorry, there has never been tarragon in Steak Diane, the only herb it calls for is parsley.
Steak Diane is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Steak Diane is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have steak diane using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steak Diane:
- Prepare 1 lb beef fillet steaks cut into 4 medallions
- Get 1 tbsp butter
- Make ready 1/2 tbsp canola oil
- Get 2 minced shallots
- Take 2 clove minced garlic
- Make ready 1 cup button mushrooms, sliced
- Take 1/2 tsp black pepper and salt to taste
- Prepare 2 tsp dijon mustard
- Make ready 2 tsp worcestershire sauce
- Get 1/2 tsp hot sauce, such as franks brand
- Make ready 1/4 cup brandy
- Take 1/4 cup beef stock
- Get 1/4 cup heavy cream
- Prepare 2 sliced hreen onions
- Prepare 2 tsp chopped parsley
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. Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed.
Steps to make Steak Diane:
- Season the steaks with salt and pepper
- In a skillet heat the butter and oil until hot, add the steaks and cook for 1 minute on each side, remove to a plate.
- Add the mushrooms and cook until tender about 2 minutes, add the shallot and garlic and cook until soft, about 1 minute.Remove the pan from the heat and add brandy ignite with a match, when the flames die down return to heat and add mustard, worcestershire sauce,cream and hot sauce, and beef broth and stir to combine, bring to a boil and cook until it thickens just a bit, lower heat add steaks and any juices on plate and stir to coat.Transfer to a platter and garnish with green onions and parsley
- Good sides with this ate Simply Boiled Potatos and a salad!
You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on.
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