STEAK DIANE
This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.
Provided by Sallie
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 1.6 g, Cholesterol 106.3 mg, Fat 43.6 g, Fiber 0.1 g, Protein 34.6 g, SaturatedFat 14.9 g, Sodium 230.3 mg, Sugar 0.5 g
STEAK DIANE
A juicy steak dish with a creamy mushroom sauce.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.
CREAMY MUSHROOM STEAK DIANE
Make and share this Creamy Mushroom Steak Diane recipe from Food.com.
Provided by The Flying Chef
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
STEAK DIANE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
- Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
- To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
- Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.
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
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. -Pheobe Carre, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
Nutrition Facts : Calories 231 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)
Provided by ErinLayton
Number Of Ingredients 10
Steps:
- Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside. To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Remove steaks and spoon sauce over them. Sprinkle with parsley. Enjoy!
GORDON RAMSAY'S STEAK DIANE
Categories Beef Sauté Christmas New Year's Eve Dinner Christmas Eve
Yield 4 people
Number Of Ingredients 10
Steps:
- Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan. T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.
CHEF JOHN'S STEAK DIANE
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 30m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1050 calories, Carbohydrate 43.9 g, Cholesterol 247 mg, Fat 54.8 g, Fiber 2.5 g, Protein 71.4 g, SaturatedFat 23.7 g, Sodium 2593.1 mg, Sugar 4.9 g
MUSHROOMS DIANE
I found this on Epicurious and was impressed enough to want to post it here and share. This is really quite easy, has a ton of flavor and is impressive. I use the Soy Vay Teriyaki in a bottle which is in the condiment section of my supermarket. The Soy Vay brand is thick, rich and first class! Delicious with a grilled steak.
Provided by CASunshine
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.
- Add mushrooms, sherry and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender.
- Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.
- Return mushrooms to skillet and stir to coat with glaze.
- Stir in parsley and salt and pepper to taste.
Nutrition Facts : Calories 168.5, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 699.8, Carbohydrate 9, Fiber 1.3, Sugar 6, Protein 4.8
TENDERLOIN STEAK DIANE
Sometimes, I add more mushrooms to this recipe when my son's eating dinner-he loves them, and they are just fantastic with the steak. - Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.
Nutrition Facts : Calories 358 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 567mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
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STEAK DIANE RECIPE - EMERIL LAGASSE | FOOD & WINE
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5/5 Category Ribeye Steak
- In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
- Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
- Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
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