Steak Diane

Introduction

Name: Steak Diane
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 Beef Baseball or Beef Tenderloin Steaks; 2 tbsp Vegetable Oil; 2 tbsp Unsalted Butter; 4 Shallots, minced; 2 Garlic Cloves, minced; 1 tbsp Dijon Mustard; 1 tbsp Worcestershire Sauce; ¼ cup Brandy; ½ cup Beef Stock; 2 tbsp Fresh Parsley, chopped

This dish always brings back fond memories as it was the first recipe I learned how to make. I started prepping the shallots for my father when I was about 6. My Steak Diane uses butter with no mushrooms or cream, however they can be added if you wish. Make sure you have crusty bread for the sauce! This recipe was the genesis of my love affair with food and is one of my original muses.

Beef | Classic | Flambe | French

Recipe

Yields4 ServingsDifficultyAdvanced

Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

4 Beef Baseball or Beef Tenderloin Steaks

2 tbsp Vegetable Oil

2 tbsp Unsalted Butter

4 Shallots, minced

2 Garlic Cloves, minced

1 tbsp Dijon Mustard

1 tbsp Worcestershire Sauce

¼ cup Brandy

½ cup Beef Stock

2 tbsp Fresh Parsley, chopped

Directions

Season the steaks with salt and pepper on both sides.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the steaks to the skillet and sear on both sides until nicely browned, about 2-3 minutes per side.

Remove the steaks from the skillet and set aside.

In the same skillet, melt the butter over medium heat.

Add the shallots and garlic and sauté until softened, about 2 minutes.

Remove pan from heat and add brandy. Be ready for the flambe and perform this step carefully.

Stir in the Dijon mustard, Worcestershire sauce, and a bit of the parsley

Return the steaks to the skillet and add the beef stock.

Reduce the heat to low and simmer until the sauce has thickened and the steaks are cooked to your desired level of doneness, about 5-7 minutes for medium-rare.

Transfer the steaks to a serving platter and pour the sauce over the top.

Finish with the remaining chopped parsley.