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.

NEW-STYLE STEAK DIANE

Steps:

• Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
• Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
• Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
• Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
• Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.

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:

• 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:

• Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they're roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.
• Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.
• Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.

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.