Steak Diane Julia Child Recipes

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 FOR TWO

Steps:

• Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
• Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
• Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, 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.

CREAMY MUSHROOM STEAK DIANE

Steps:

• For the Steaks.
• Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.
• Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
• For the Sauce.
• Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.
• Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.
• Finally add chopped parsley and chives.
• Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.