Steak Diane. 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. It was probably invented in London or New York. Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a rich Cognac sauce.
This dish was already passé when I first began going to restaurants as a Ritzy, eh? Well, my version of steak Diane is a little less flamboyant, and it hearkens back to the. Steak Diane gets the pressure cooker treatment - you will LOVE this delicious creamy beef stew. You can cook Steak Diane using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Steak Diane
- You need of Sirloin steak or any cut you prefer.
- It's 3 cloves of garlic.
- You need 2 of tbps salted butter.
- You need of Olive oil.
- You need of Salt.
- You need of Pepper.
- You need 1 of white onion.
- Prepare 1/4 cup of button mushrooms.
- You need 1 of tbps mustard.
- It's 1/4 cup of heavy cream.
- It's 1 shot of brandy or cogniac.
- Prepare 3-4 of tbps of Worcester Sauce.
- It's of Parsley.
- It's 1 handful of peas (optional).
One of my favorite classic dinner recipes is Steak Diane. This restaurant-style dish is easy to make and would make a delicious dish for your next date night. Steak Diane is a classic restaurant show-stopping dish of tender filet mignon steaks in a rich mushroom-herb cream sauce. With this recipe from chef John J.
Steak Diane step by step
- Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat..
- On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms..
- Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control)..
- Swirl the remaining juices around, add the cream then reduce. Add chopped parsley..
- You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating..
- You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit..
Steak Diane is one of those meals your mom and dad grew up enjoying that fell out of favor and got replaced by sous vide and bacon jam. Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it I think Steak Diane could be prepared much better than this recipe calls for. Sprinkle the steaks on both sides with the salt and pepper. This steak diane recipe will impress your family and guests with very little effort.