Steak Diane
Steak Diane

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, steak diane. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really 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 well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Steak Diane is something which I have loved my whole life. They are nice and they look wonderful.

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

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

Instructions 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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