Classic Steak Diane Recipe
Steak Diane is a timeless classic that has graced the menus of fine dining establishments for generations. This delectable dish combines tender pan-seared steak with a rich and flavorful Diane sauce, creating a culinary masterpiece that’s sure to impress. In this article, we’ll guide you through the steps to create a restaurant-quality Steak Diane at home.
A Taste of Elegance
Steak Diane is known for its luxurious taste and elegant presentation. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal, this recipe will not disappoint.
For your Steak Diane, gather the following ingredients:
For the Steak
- 4 tenderloin or ribeye steaks (6-8 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Diane Sauce
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, finely chopped (for garnish)
1. Season and Sear the Steaks
- Begin by seasoning both sides of the steaks generously with salt and freshly ground black pepper.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until it’s hot but not smoking.
- Add the steaks to the skillet and cook to your desired level of doneness (about 4-5 minutes per side for medium-rare, depending on the thickness of the steaks). Once done, transfer the steaks to a plate and cover them with foil to keep warm.
2. Prepare the Diane Sauce
- In the same skillet, add the remaining tablespoon of butter and reduce the heat to medium.
- Add the finely chopped shallots and minced garlic to the skillet. Sauté them for about 2 minutes, or until they become fragrant and translucent.
3. Flambé with Brandy
- Carefully pour in the brandy or cognac into the skillet with the shallots and garlic. Be cautious, as the alcohol can ignite. Use a long lighter or a match to ignite the brandy, allowing the flames to subside naturally.
4. Create the Sauce
- Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Allow the mixture to simmer for a few minutes to reduce and thicken.
5. Add Heavy Cream
- Pour in the heavy cream and stir well. Let the sauce simmer for an additional 2-3 minutes, or until it thickens to your desired consistency.
6. Return the Steaks
- Return the seared steaks to the skillet, allowing them to heat through in the sauce for a minute or two.
7. Garnish and Serve
- Sprinkle chopped fresh parsley over the steaks. Garnish with finely chopped chives for a burst of color.
Steak Diane is a dish that epitomizes the elegance and taste of fine dining. Whether you’re enjoying it as a special treat or impressing guests, it’s sure to be a memorable experience.
1. Can I use a different cut of steak for this recipe?
While tenderloin or ribeye steaks are traditional choices, you can use your favorite cut of steak for this dish. Just adjust the cooking time accordingly.
2. What can I substitute for brandy or cognac?
If you prefer to avoid alcohol, you can use beef broth as a substitute for the brandy or cognac in the Diane sauce.
3. Can I make this sauce in advance?
Yes, you can prepare the Diane sauce in advance and reheat it when you’re ready to serve. Just be sure to store it in an airtight container in the refrigerator.
4. What side dishes pair well with Steak Diane?
Common side dishes include mashed potatoes, asparagus, or a green bean almondine. Choose your favorites to complete the meal.
5. How do I achieve the desired level of doneness for the steaks?
Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for about 130-135°F (54-57°C), and for medium, aim for 140-145°F (60-63°C).
Enjoy your homemade Steak Diane, a classic that brings the essence of fine dining to your own kitchen. It’s a dish that’s sure to leave a lasting impression.
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 2 8-ounce top sirloin steaks ((or other favorite cut) )
- 1 small shallot (minced)
- 1/4 cup cognac ( or brandy)
- ½ cup beef stock
- ⅓ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 Tablespoon minced parsley
- 1 Tablespoon minced chives
- Kosher salt and freshly ground black pepper (to taste)
Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.
Return the skillet to medium-high heat and sauté the shallots for 1-2 minutes, until softened.
Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.
Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.
Stir in the cream and cook for 2 minutes.
Stir in dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.
Nutrition InformationYield 1 Serving Size 2
Amount Per ServingCalories 1745Total Fat 118gSaturated Fat 53gTrans Fat 1gUnsaturated Fat 53gCholesterol 536mgSodium 981mgCarbohydrates 12gFiber 2gSugar 7gProtein 128g
The information contained herein is subject to change.