Steak Diane
Steak Diane

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, steak diane. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Steak Diane is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Steak Diane is something which I have loved my entire life. They’re fine and they look wonderful.

Sprinkle the steaks on both sides with the salt and pepper. When planning the Delmonico reopening, Emeril Lagasse wanted to bring back the tableside service that was so popular in dining rooms long ago. Diane-style has come to mean sautéing thinly sliced or. Steak Diane (Also known as Steak Pauline) is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook steak diane using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Steak Diane:
  1. Take 2 lb Steak
  2. Get 2 tbsp butter
  3. Make ready 2 tbsp Olive oil
  4. Take 1/4 cup cognac or Brandy
  5. Get 1/4 cup Shallots (minced)
  6. Take 1/2 cup freshly chopped parsley
  7. Take 1 cup sliced mushrooms
  8. Make ready 1 tbsp Worcestershire sauce
  9. Prepare 1/2 tsp Dijon mustard
  10. Get 1/4 cup Madeira
  11. Take 1 Salt and pepper to taste (optional)

Season the beef medallions on both sides with the salt and pepper. Melt the butter in a large skillet over medium-high heat. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Season the steaks on both sides with salt and pepper.

Steps to make Steak Diane:
  1. Cut meat into 3/4" thick
  2. Heat butter and oil in a skillet and Brown meat quickly on both sides
  3. Smear brandy/cognac over meat and ignite
  4. Let flames burn out and transfer to a platter
  5. Pour all but 2 tablespoons of butter and oil
  6. Lower heat and add shallots, parsley, and mushrooms…sautè till mushrooms are tender
  7. Add Worcestershire sauce, Dijon mustard and Madeira
  8. Bring to a boil, place beef slices back in the pan, and simmer for 2-3 minutes to heat through
  9. Arrange steaks on a platter and spoon sauce over the top
  10. Season with salt and pepper to taste (optional)

Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on. To make it, beefy steak is pounded thin and seared on both sides until it's medium rare. Then it's topped with a brandy and cream infused mushroom gravy and flambeed table-side for an impressive presentation.

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