Steak Diane
Steak Diane

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, steak diane. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Steak Diane is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook steak diane using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Steak Diane:
  1. Prepare 2 lb Steak
  2. Get 2 tbsp butter
  3. Prepare 2 tbsp Olive oil
  4. Take 1/4 cup cognac or Brandy
  5. Get 1/4 cup Shallots (minced)
  6. Get 1/2 cup freshly chopped parsley
  7. Make ready 1 cup sliced mushrooms
  8. Make ready 1 tbsp Worcestershire sauce
  9. Take 1/2 tsp Dijon mustard
  10. Make ready 1/4 cup Madeira
  11. Get 1 Salt and pepper to taste (optional)

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 traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect.

Steps to make Steak Diane:
  1. Cut meat into 3/4" thick
  2. Heat butter and oil in a skillet and Brown meat quickly on both sides
  3. Smear brandy/cognac over meat and ignite
  4. Let flames burn out and transfer to a platter
  5. Pour all but 2 tablespoons of butter and oil
  6. Lower heat and add shallots, parsley, and mushrooms…sautè till mushrooms are tender
  7. Add Worcestershire sauce, Dijon mustard and Madeira
  8. Bring to a boil, place beef slices back in the pan, and simmer for 2-3 minutes to heat through
  9. Arrange steaks on a platter and spoon sauce over the top
  10. Season with salt and pepper to taste (optional)

You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. 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. Sprinkle with salt and a lot of pepper. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on.

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