Steak Diane. Season the steaks with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. Place a non-stick frying pan over a high heat. Taste, and add more mustard, Worcestershire or Tabasco sauce, if you like.
Heat a large heavy bottomed deep skillet or dutch oven over medium high heat. Add the oil and coat the pan. Generously season the steak with salt and pepper. You can have Steak Diane using 14 ingredients and 3 steps. Here is how you cook that.
Ingredients of Steak Diane
- You need 4 half of inch slices of beef tenderloin steak.
- You need 1 of shallot minced.
- Prepare 1 of garlic clove minced.
- It’s 1/4 cup of brandy.
- It’s 2 tablespoon of Dijon mustard.
- You need 1 teaspoon of Worcestershire sauce.
- It’s 1 box of veal demi-glace combined with one cup of beef broth.
- Prepare 1/2 cup of heavy cream.
- It’s To taste of salt pepper and hot sauce.
- It’s 1 tablespoon of lemon juice.
- It’s 8 ounces of mushrooms sliced Cremini or Button.
- You need To taste of Assorted fresh herbs as desired such as parsley, chives and thyme.
- You need 1 tablespoon of cold butter.
- Prepare As needed of Olive oil and butter for sautéing.
When the pan is hot, cook the steak for about four minutes on each side. 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.
Steak Diane instructions
- In a large skillet heat olive oil and butter until hot. Season fillets with salt and pepper and sear in pan until brown on both sides and cooked to medium rare. Remove to plate and tent to keep warm..
- Add mushrooms to same pan and cook until softened. Season with salt, pepper and hot sauce. Then add shallot and cook until soft. Add garlic and cook for 30 seconds. Off heat add brandy and ignite. Once flames die down cook until almost gone. Then add beef broth, lemon, cream, Worcestershire sauce, and mustard. Cook until slightly thickened and reduced. Off heat stir in herbs and butter until melted. Pour over steaks and serve..
A classic rich and creamy sauce with mushrooms, ideal drizzled over a delicious Scotch Beef steak. Steak Diane (Also known as Steak Pauline) 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. Add the brandy and then flame with a match. Add the stock, bring to the boil then add mustard, Worcestershire sauce and double cream. Add the juices from the rested steak to the sauce.