Excellent Steak Diane Recipes

STEAK DIANE

Steps:

• Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
• Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
• Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

STEAK DIANE

Steps:

• Fry the steaks in the butter and oil for 1-2 minutes on each side.
• Remove them (keeping them hot) and add the Worcestershire sauce and lemon juice to the juices in the pan. Stir well and warm through;
• Add the onion and parsley and cook gently for 1 minute.
• Serve the sauce spooned over the steaks.

STEAK DIANE

Steps:

• Season both sides of filets with steak seasoning; set aside.
• Melt butter in a large skillet over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate.
• Remove pan from stovetop. Tip pan away from you and add cognac. With a (long match or lighter) ignite cognac, keeping pan tipped away from you at all times. When flame has burned out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer.
• Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives.
• Place filets on warm plates. Spoon sauce and mushrooms over filets.

STEAK DIANE

Steps:

• Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
• While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
• Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.

CHEF JOHN'S STEAK DIANE

Steps:

• Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
• Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
• Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
• Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
• Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

STEAK DIANE

Steps:

• Sprinkle steaks on both sides with pepper, and salt.
• In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
• Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
• Remove steaks to a serving platter and keep warm.
• In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
• Cook and stir for 2 minutes or until thickened.
• Add parsley and chives.
• Serve with steaks.

EXCELLENT STEAK DIANE

Steps:

• Put 4 sirloin steaks, each about 6 ounces, between pieces of waxed paper and pound to a 1/3\" thickness.
• In small saucepan, heat 2 tablespoons butter.
• Add 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.
• Add 2 tablespoons worcestershire sauce and heat to bubbling.
• Keep the sauce hot.
• Heat 6 tablespoons of butter in a 12\" skillet or chafing dish.
• When it begins to brown, add steaks and cook for 3 minutes.
• Turn and cook for 2 to 3 minutes longer or until done to taste.
• Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper.
• Presentation:
• Spread the shallot sauce over the steaks and sprinkle with chopped parsley.

SIRLOIN STEAK DIANNE

Steps:

• Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.
• Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
• Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.
• Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.
• Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

LESS-BUTTER STEAK DIANE

Steps:

• Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.
• Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.
• Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.