Steak Dianne Recipes

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STEAK DIANE



Steak Diane image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Four 6-ounce filet mignon steaks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 cup brandy
1/4 cup beef broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Chopped fresh parsley, for garnish
Chopped fresh chives, for garnish

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



Steak Diane image

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

4 (1/2 pound) strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dry mustard, divided
¼ cup margarine
3 tablespoons lemon juice
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce

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



Steak Diane image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

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



Steak Diane image

Try this classic recipe for Steak Diane! "Diane" refers to the pan sauce made with mustard, Worcestershire, cream, and cognac. It's ready in under 30 minutes, making it a great choice for a date night in!

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Steak

Time 30m

Yield 4

Number Of Ingredients 12

4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
Salt
1/2 cup beef broth (see Recipe Note)
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons tomato paste
2 tablespoons butter
1/2 cup finely minced shallots
4 tablespoons cognac or brandy
1/3 cup heavy cream
Freshly ground black pepper
1-2 tablespoons chives, finely chopped

Steps:

  • Salt steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.
  • Mix broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
  • Sauté shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
  • Deglaze pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
  • Serve steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives. Links: Chicken Diane - from Angie's Recipes Venison steak Diane from Hank Shaw's Hunter Angler Gardener Cook

Nutrition Facts : Calories 720 kcal, Carbohydrate 6 g, Cholesterol 182 mg, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, Sodium 532 mg, Sugar 3 g, Fat 55 g, ServingSize Serves 4, UnsaturatedFat 0 g

GORDON RAMSAY'S STEAK DIANE



GORDON RAMSAY'S STEAK DIANE image

Categories     Beef     Sauté     Christmas     New Year's Eve     Dinner     Christmas Eve

Yield 4 people

Number Of Ingredients 10

4 x small sirloin steaks, approx 7 oz.
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

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.

STEAK DIANE



Steak Diane image

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

4 beef ribeye steaks (1/2 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
1 green onion, finely chopped
1/2 teaspoon ground mustard
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced chives

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.

CREAMY MUSHROOM STEAK DIANE



Creamy Mushroom Steak Diane image

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

4 (250 -300 g) filet of beef, medallions
50 g butter
2 tablespoons Worcestershire sauce
1 1/2 tablespoons finely chopped shallots
2 garlic cloves, crushed
250 g button mushrooms, sliced (throwing in seasonal wild mushrooms along with the button adds more falvour.)
3 teaspoons Dijon mustard
1 tablespoon lemon juice
3/4 teaspoon beef stock granules
125 ml double cream
25 ml half cream
3 tablespoons brandy
1 tablespoon fresh thyme leave
1 tablespoon of chopped parsley
1 tablespoon chives
pepper (to season)

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



Steak Diane image

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.

Provided by Paul Grimes

Categories     Blender     Bean     Beef     Vegetable     Dinner     Meat     Steak     Legume     Gourmet     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
1 (16- to 19-ounce) can black-bean soup
4 scallions, chopped (1 cup)
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons Madeira
1 tablespoon Dijon mustard
2 tablespoons chopped flat-leaf parsley

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



Chef John's Steak Diane image

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

½ cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
2 teaspoons vegetable oil
2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, cut into small chunks
3 tablespoons shallot, minced
¼ cup Cognac or brandy
¼ cup heavy cream
2 teaspoons sliced fresh chives

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

STEAK DIANE



Steak Diane image

Make and share this Steak Diane recipe from Food.com.

Provided by MizzNezz

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 rib eye steaks (1/2 in)
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons butter (divided)
3 teaspoons green onions, chopped
1 teaspoon prepared mustard
1 teaspoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon parsley
1 teaspoon fresh chives, minced

Steps:

  • Sprinkle steaks with salt and pepper.
  • Heat 2 T butter in skillet,stir in onions and mustard.
  • Add steaks.
  • Cook for 3 minutes on each side.
  • Remove to serving platter and keep warm.
  • To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
  • Cook for 2 minutes.
  • Add parsley and chives.
  • Pour over steaks.

Nutrition Facts : Calories 105.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 282.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.2

STEAK DIANE FOR TWO



Steak Diane for Two image

Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
Salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
1/2 cup heavy cream or half-and-half
Lemon juice, to taste (optional)
Chopped fresh chives or parsley leaves, for garnish

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.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams

GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)



Gordon Ramsay's Steak Diane Recipe - (3.9/5) image

Provided by ErinLayton

Number Of Ingredients 10

4 (7-ounce) sirloin steaks
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (or button mushrooms)
1 tablespoon salted butter
1 garlic clove, peeled
1 to 2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
small handful of flat-leaf parsley

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!

STEAK DIANE



Steak Diane image

Treat someone to a classic steak diane for supper and impress with your flambé skills. For the ultimate luxury, we've gone for fillet steak

Provided by Barney Desmazery

Categories     Dinner

Time 25m

Number Of Ingredients 11

2 fillet steaks (about 200g each), cut from the centre of the fillet
25g butter
1 thyme sprig
½ tsp cracked black pepper
1 large or 2 small shallots, peeled and finely chopped
3 tbsp brandy
2 tsp Dijion mustard
1 tsp Worcestershire sauce
200ml strong beef stock
3 tbsp crème fraîche
1 tbsp chopped tarragon (optional)

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.

Nutrition Facts : Calories 402 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

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  • 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.
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STEAK DIANE | PAULA DEEN
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 ...
From pauladeen.com


WHAT IS STEAK DIANE? - A USEFUL GUIDE - STEAKSPECIALIST
After it’s been cooked in the oven, leave it in for an additional two minutes. Remove from oven and place each steak onto a plate. Steak Diane is a dish consisting of seared beef tenderloin medallions with pan-fried mushrooms, shallots, garlic & spices. The steak is quickly cooked in the sauce before being finished off under the oven broiler.
From steakspecialist.com


DELICIOUS CLASSIC STEAK DIANE RECIPE - CHEF BILLY PARISI
2021-04-21 Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half. Add in the cream, Worcestershire sauce, Dijon mustard, parsley, and a little bit of lemon juice and mix together until combined. Place the beef back in the pan and heat up for 1 …
From billyparisi.com


CLASSIC STEAK DIANE RECIPE (COGNAC CREAM SAUCE) - DINNER ...
2017-10-17 Instructions. Season the steaks with salt and pepper on all sides. Heat the butter in a heavy skillet or cast iron pan over medium high heat. Add the steaks into the pan and cook for 3-4 minutes on each side. Remove the steak and reduce to medium heat and add in the shallot. Cook for 30-45 seconds, then add the cognac.
From dinnerthendessert.com


STEAK DIANE RECIPE | THE COOK UP | SBS FOOD
Cook the steaks for 2 minutes on each side, then remove from the pan and set aside to rest. Reserve the pan. To make the Diane sauce, return the pan to …
From sbs.com.au


STEAK DIANE | COMMAND COOKING
Directions. Step 1. Season the beef tenderloin medallions with salt and pepper. Let the salt and pepper absorb into the meat at room temperature. Step 2. In a large skillet, melt the butter in the olive oil. Step 3. Cook the tenderloins over high heat for 1 minute, or until lightly browned at the bottom. Turn the medallions over and cook for an ...
From commandcooking.com


STEAK DIANE RECIPE | FRENCH RECIPES | UNCUT RECIPES
01 - Using a small pot, cook the Stock for 10 minutes over medium-high heat. 02 - While you are waiting for the Stock to cook, mince Garlic, Shallot, Chives and Parsley. 03 - In the meanwhile, using another large frying pan, combine Butter, Garlic and Shallots, and cook for about 2 minutes, or until soft. 04 - Then, add the Mushrooms ad cook ...
From uncutrecipes.com


STEAK DIANE - A RETRO CLASSIC - SOUVLAKI FOR THE SOUL
2015-04-16 Add the diced shallots and fry for a few minutes until translucent. Pour the cream, brandy and Worcestershire sauce and let the mixture come to a quick boil. Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat. Plate the steaks with extra Diane sauce on a plate along with some green beans and serve immediately.
From souvlakiforthesoul.com


STEAK DIANE RECIPE WITH COGNAC MUSTARD SAUCE - BEST BEEF ...
2021-01-19 Reduce heat to medium and add 1 Tbsp. butter. Once melted, add sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring frequently. Add the garlic and onions to the skillet and saute for another 2-3 minutes. Remove the skillet from heat and add ¼ cup Cognac to the pan.
From bestbeefrecipes.com


CLASSIC STEAK DIANE - IT'S WHAT'S FOR DINNER
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally. Remove steaks; keep warm. Add mushrooms and shallots to same skillet; cook 3 minutes or until tender, stirring occasionally. Add brandy; cook and stir 1 to 2 minutes ...
From beefitswhatsfordinner.com


STEAK DIANE · I AM A FOOD BLOG
2020-11-29 What is Steak Diane. Steak Diane is a rich cream-based steak sauce made in the pan with mushrooms, cognac, cream, beef stock, and shallots. It was a popular fine dining tableside preparation back in the 1940s to 1960s era, when fine dining meant “French/continental” and captains and lots of snootiness. The waiter would roll out a cart with ...
From iamafoodblog.com


THE CHEESECAKE FACTORY'S STEAK DIANE COPYCAT RECIPE
2021-09-27 This steak Diane recipe is a modern take on the classic steak dinner. Opt for thin medallions of beef tenderloin (a super tender cut of steak), button mushrooms and Madeira wine to create the sauce. It’s an elegant yet hearty meal you can prepare in under an hour. Yield: 2 Servings. Ingredients . 1-1/2 pounds beef tenderloin, cut into 1-inch thick medallions; 1 …
From tasteofhome.com


STEAK DIANE (COPYCAT CHEESECAKE FACTORY RECIPE) - A SPICY ...
2021-12-10 Place 1 tablespoon of oil in the skillet. Salt and pepper the steaks liberally on both sides. Once the oil is hot, sear the steaks for 2 to 3 minutes per side. Approximately two minutes per side for medium-rare, or three minutes aside for …
From aspicyperspective.com


STEAK DIANE - CHEF JEAN PIERRE
Adjust the thickness of the sauce with sweet butter OFF THE HEAT and maybe add a bit more Cognac. For the Steak: Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick. In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter. When the butter is foamy, add the steak and cook to your liking.
From chefjeanpierre.com


CLASSIC STEAK DIANE | 12 TOMATOES
Pat the steaks dry with a paper towel. Turn the heat up to high, and sear the meat for 1-2 minutes, then turn and sear the other side. Remove to a cutting board, tent with foil, and let the steaks rest. In the skillet, sauté the shallots on medium-high heat, stirring a few times. Add the mushrooms, garlic, and remaining tablespoon of butter to ...
From 12tomatoes.com


STEAK DIANE - RECIPES - HAIRY BIKERS
Melt the butter with the oil in a large nonstick frying pan and fry the steaks over a medium-high heat for 2-2½ minutes on each side for rare meat. Cook for 1-2 minutes longer on each side if you prefer your steaks medium rare and up to 3 minutes longer for medium, depending on thickness. Remove the steaks from the pan and set them aside to ...
From hairybikers.com


DIANE SAUCE - STEAK DIANE - PETER'S FOOD ADVENTURES
2016-03-29 Add mushrooms, garlic and butter and cook for about 2 minutes. Add Worcestershire Sauce and Dijon mustard and any steak juices to the frying pan and stir together. Add the brandy and cook until the alcohol has burned off. Add the whipping cream and cook until the sauce thickens slightly. Add parsley and season with salt and pepper.
From petersfoodadventures.com


STEAK DIANE (FLAMBéED STEAK WITH DIJON CREAM SAUCE) - MON ...
2020-01-04 Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan. Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
From monpetitfour.com


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