Steak Diane
Delectably tender steaks cooked in a mouthwatering creamy, brandy sauce with mushrooms and shallots. Easy enough for a weeknight meal yet elegant enough for company.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4
- Category: Beef
- Method: Stovetop
- Cuisine: American
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
Instructions
- Lightly salt and pepper the tenderloins. In a skillet over medium heat, melt 2 tablespoons of butter. Add steak and brown well on both sides. Remove steak to a plate.
- Turn heat to medium-high and add the remaining butter and olive oil to the skillet. Add mushrooms and spread them out so that as many as possible are exposed to the heat. Cook until golden brown, stirring a couple of times. Add shallots and cook another 2 minutes, stirring a couple of times. Reduce heat to medium-low. Add garlic and cook for 30 seconds, stirring continuously.
- Turn off the burner and add brandy. Be very careful, as alcohol fumes can ignite. Turn the heat on medium-low and continue cooking until reduced by half. Whisk in the cream, Worcestershire Sauce, and mustard; cook for 2-3 minutes. Whisk in the beef broth. Season with salt and black pepper to taste. Return beef to the pan and heat for 1-2 minutes. Sprinkle with parsley and serve.
Notes
- Other cuts of beef to use besides tenderloin are top sirloin, petite shoulder, ribeye, and petite shoulder.
- This recipe calls for heavy cream. Nothing reduces or tastes like heavy cream, so for optimal flavor, there really isn’t a substitute.
- You can cook the meat to your desired doneness, but medium rare is the way the top chefs do it.
- Use brandy or cognac. It does not have to be top-of-the-line, but it should be one of good quality that you would enjoy drinking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop on low.
Find it online: https://www.smalltownwoman.com/steak-diane/