Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, steak diane. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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 usually calls for Dijon mustard not stone ground.
Steak Diane is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Steak Diane is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook steak diane using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Steak Diane:
- Take Sirloin steak or any cut you prefer
- Prepare 3 cloves garlic
- Get 2 tbps salted butter
- Take Olive oil
- Take Salt
- Take Pepper
- Make ready 1 white onion
- Take 1/4 cup button mushrooms
- Take 1 tbps mustard
- Get 1/4 cup heavy cream
- Make ready 1 shot brandy or cogniac
- Take 3-4 tbps of Worcester Sauce
- Make ready Parsley
- Make ready 1 handful peas (optional)
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. Season the beef medallions on both sides with the salt and pepper. Melt the butter in a large skillet over medium-high heat.
Instructions to make Steak Diane:
- Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat.
- On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms.
- Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control).
- Swirl the remaining juices around, add the cream then reduce. Add chopped parsley.
- You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating.
- You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit.
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 a classic restaurant show-stopping dish of tender filet mignon steaks in a rich mushroom-herb cream sauce. With this recipe from chef John J. Vyhnanek, you easily can prepare this meal for a romantic dinner at home with your loved one. Season the steaks on both sides with salt and pepper.
So that’s going to wrap this up with this exceptional food steak diane recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
