why make this recipe
Steak Diane is a classic dish that brings a taste of fine dining right to your kitchen. With its rich and creamy sauce, this recipe is perfect for special occasions or when you simply want to treat yourself. It’s quick to prepare yet feels luxurious, making it a favorite for many home cooks and food lovers alike.
how to make Steak Diane
Ingredients:
- 3 tablespoons butter
- 1 1/2 lb beef tenderloin medallions (about 3/4 inch thick)
- 1 tablespoon olive oil
- 8 ounces Cremini mushrooms or white button mushrooms, sliced 1/4 inch thick
- 2/3 cup finely sliced shallots
- 3 cloves garlic, minced
- 1/3 cup brandy
- 1/3 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/4 cup low-sodium beef broth
- Salt and black pepper, to taste
- Fresh chopped Italian parsley
Directions:
Start by seasoning your beef tenderloin medallions lightly with salt and pepper. In a skillet over medium heat, melt 2 tablespoons of butter. Once it’s bubbly and ready, add in the steak, allowing it to brown beautifully on both sides. Once done, transfer the steak to a plate and set it aside.
Next, crank up the heat to medium-high and toss in the remaining butter and olive oil. Then, add the mushroom slices, spreading them out so they get nice and golden brown—give them a stir every now and then. After about 5 minutes, add the finely sliced shallots and sauté for another 2 minutes, stirring occasionally.
Now it’s time for the garlic! Lower the heat to medium-low and add in the minced garlic, cooking for about 30 seconds while stirring continuously to release those aromatic flavors. Here comes the exciting part! Carefully turn off the burner and pour in the brandy—watch out for those alcohol fumes! Once it’s back on medium-low, let it simmer until the brandy reduces by half.
Then, whisk in the heavy cream, Worcestershire sauce, and Dijon mustard, cooking everything together for another 2-3 minutes until it’s nice and smooth. Now, stir in the beef broth and season with salt and pepper to your liking. Return the beef medallions to the pan, letting them heat through for 1-2 minutes. Finish with a sprinkle of fresh parsley, and voilà! You’ve got a restaurant-quality Steak Diane ready to be enjoyed. Serve it with your favorite sides and savor every bite!
how to serve Steak Diane
Serve your Steak Diane hot, straight from the skillet. Pair it with sides like mashed potatoes, steamed vegetables, or a simple green salad. A nice glass of red wine can also enhance the dining experience.
how to store Steak Diane
If you have leftovers, let the dish cool down and place it in an airtight container. You can store it in the refrigerator for up to 3 days. When you’re ready to eat again, reheat gently in a skillet over low heat.
tips to make Steak Diane
- Choose fresh, high-quality beef tenderloin for the best flavor.
- Don’t rush the browning of the steak; it adds a lot of taste.
- If you don’t have brandy, you can use white wine as an alternative.
variation (if any)
You can try adding a splash of lemon juice or some capers for a tangy twist. Feel free to get creative with spices like thyme or rosemary to enhance the flavor.
FAQs
1. Can I use a different cut of beef?
Yes, you can use cuts like sirloin or ribeye, but they may need different cooking times.
2. Is there a non-alcoholic option for the brandy?
You can use grape juice or beef broth as a substitute, but it won’t have the same depth of flavor.
3. Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and reheat it when ready to serve. Just cook the steak fresh to maintain the best texture.
Steak Diane
Ingredients
For the steak
- 1.5 lb beef tenderloin medallions (about 3/4 inch thick) Choose fresh, high-quality beef tenderloin for the best flavor.
- 3 tablespoons butter 2 tablespoons for cooking the steak and 1 tablespoon for the sauce.
- 1 tablespoon olive oil Used in combination with butter for sautéing.
For the sauce
- 8 ounces Cremini mushrooms or white button mushrooms, sliced 1/4 inch thick Mushrooms add flavor and texture to the sauce.
- 2/3 cup finely sliced shallots Shallots provide a milder flavor compared to onions.
- 3 cloves garlic, minced Fresh garlic enhances the sauce's aroma.
- 1/3 cup brandy Adds depth of flavor; can substitute with white wine.
- 1/3 cup heavy cream Creates a rich, creamy sauce.
- 2 teaspoons Worcestershire sauce Provides umami flavor.
- 2 teaspoons Dijon mustard Adds a bit of tanginess to the sauce.
- 1/4 cup low-sodium beef broth To adjust the sauce consistency.
- Salt and black pepper, to taste To season the dish.
- Fresh chopped Italian parsley For garnish and added flavor.
Instructions
Preparation
- Season the beef tenderloin medallions lightly with salt and pepper.
- In a skillet over medium heat, melt 2 tablespoons of butter.
- Add the steak to the skillet, browning it on both sides. Once done, transfer to a plate and set aside.
Cooking the Sauce
- Increase heat to medium-high and add the remaining butter and olive oil.
- Add the mushroom slices and cook until they are golden brown, about 5 minutes.
- Stir in the sliced shallots and sauté for an additional 2 minutes.
- Lower heat to medium-low, add minced garlic, and cook for 30 seconds, stirring continuously.
- Carefully pour in the brandy and let it simmer until it reduces by half.
- Whisk in the heavy cream, Worcestershire sauce, and Dijon mustard, cooking for 2-3 minutes until smooth.
- Stir in the beef broth and season with salt and pepper.
- Return the beef medallions to the pan and heat through for 1-2 minutes.
- Finish with a sprinkle of fresh parsley.