Steak Diane

Name: Steak Diane
Cuisine: American
Ingredients: 4 half inch slices of beef tenderloin steak; 1 shallot minced; 1 garlic clove minced; 1/4 cup brandy; 2 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 box veal demi-glace combined with one cup of beef broth; 1/2 cup heavy cream; To taste salt pepper and hot sauce; 1 tablespoon lemon juice; 8 ounces mushrooms sliced Cremini or Button; To taste Assorted fresh herbs as desired such as parsley, chives and thyme; 1 tablespoon cold butter; As needed Olive oil and butter for sautéing

fenway @Fenway

Steak Diane is an old classic and still very delicious. We got this years ago at a small restaurant and it was cooked table side and we have loved it ever since. It’s really easy to prepare and it’s great for company or just have for a good home cooked meal.

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Ingredients

4 halfinch slices of beef tenderloin steak
1shallot minced
1garlic clove minced
1/4 cupbrandy
2 tablespoonDijon mustard
1 teaspoonWorcestershire sauce
1 boxveal demi-glace combined with one cup of beef broth
1/2 cupheavy cream
To tastesalt pepper and hot sauce
1 tablespoonlemon juice
8 ouncesmushrooms sliced Cremini or Button
To tasteAssorted fresh herbs as desired such as parsley, chives and thyme
1 tablespooncold butter
As neededOlive oil and butter for sautéing

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Steps

1

In a large skillet heat olive oil and butter until hot. Season fillets with salt and pepper and sear in pan until brown on both sides and cooked to medium rare. Remove to plate and tent to keep warm.
2

Add mushrooms to same pan and cook until softened. Season with salt, pepper and hot sauce. Then add shallot and cook until soft. Add garlic and cook for 30 seconds. Off heat add brandy and ignite. Once flames die down cook until almost gone. Then add beef broth, lemon, cream, Worcestershire sauce, and mustard. Cook until slightly thickened and reduced. Off heat stir in herbs and butter until melted. Pour over steaks and serve.
3

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Cooksnaps

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fenway @Fenway

on August 10, 2020 20:21

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.