Steak Diane. Sprinkle the steaks on both sides with the salt and pepper. 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. In a large skillet, melt the butter in the olive oil.
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. Place a non-stick frying pan over a high heat. You can cook Steak Diane using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients of Steak Diane
- Prepare 1 lb of beef fillet steaks cut into 4 medallions.
- You need 1 tbsp of butter.
- Prepare 1/2 tbsp of canola oil.
- You need 2 of minced shallots.
- You need 2 clove of minced garlic.
- You need 1 cup of button mushrooms, sliced.
- Prepare 1/2 tsp of black pepper and salt to taste.
- You need 2 tsp of dijon mustard.
- Prepare 2 tsp of worcestershire sauce.
- You need 1/2 tsp of hot sauce, such as franks brand.
- You need 1/4 cup of brandy.
- Prepare 1/4 cup of beef stock.
- Prepare 1/4 cup of heavy cream.
- Prepare 2 of sliced hreen onions.
- It’s 2 tsp of chopped parsley.
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. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on.
Steak Diane instructions
- 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!.
Season the steaks with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. How to make Steak Diane an American Classic-After World War II the nation began going out to dinner more regularly, and although chefs of that day may have lacked the television style cooking techniques we see in restaurants around the world, they had an elegant flair which made a dish like Steak Diane a true American Classic. Heat oil in a large skillet over medium-high heat. Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper.