Recipe Background
Here comes a classic of Western cooking and New York City fine-dining right to your stove-top! Steak Diane features tender steak medallions, coated in a rich pan sauce, with no equal. This sauce is saturated with beef flavors, elevated by earthy mushrooms, mustardy tang, Worcestershire sauce, and veal demi-glace. Steak Diane tastes like the candlelight dinner of your dreams, and it still only takes 30 minutes or less to make! Whether you make it for a special someone or as a treat for yourself, it's a dinner that pairs perfectly with soft lighting and being whisked away (even if it's only in your imagination)!
Here comes a classic of Western cooking and New York City fine-dining right to your stove-top! Steak Diane features tender steak medallions, coated in a rich pan sauce, with no equal. This sauce is saturated with beef flavors, elevated by earthy mushrooms, mustardy tang, Worcestershire sauce, and veal demi-glace. Steak Diane tastes like the candlelight dinner of your dreams, and it still only takes 30 minutes or less to make! Whether you make it for a special someone or as a treat for yourself, it's a dinner that pairs perfectly with soft lighting and being whisked away (even if it's only in your imagination)!
Ingredients
- 4 beef tenderloin medallions pounded to 3/4-inch thickness
- kosher salt to taste
- ground pepper to taste
- 1 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 1 clove garlic minced
- 1 small shallot minced
- 1/4 pound button mushrooms sliced to 1/4-inch thickness
- 1/4 cup brandy
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup veal demi-glace
- 1 teaspoon flat-leaf parsley finely chopped
- 1 tablespoon scallions finely chopped
- hot sauce optional, to taste
- wilted greens optional, for serving
Directions
- Season the beef tenderloin medallions with the salt and pepper.
- Let the salt and pepper absorb into the meat at room temperature.
- In a large skillet, melt the butter in the olive oil on high heat.
- Cook the tenderloins over high heat until lightly browned at the bottom, about 1 minute.
- Turn the medallions over and cook them for an additional 45 seconds.
- Transfer the medallions to a plate and tent them using aluminum foil.
- Reduce the heat to medium.
- Add the garlic and shallot to the skillet. Cook until fragrant, stirring, about 20 seconds.
- Add in the mushrooms.
- Season with the salt and pepper, cooking until softened, about 2 minutes.
- Remove the skillet from the heat.
- Add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.
- Return the skillet to the heat
- Add in the cream and mustard, stirring for 1 minute over medium heat.
- Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions.
- Season with the hot sauce, salt, and pepper, to taste.
- Add in the medallions and any juices to the saucepan, turning it over to fully coat.
- Allow the medallions to simmer for 1 minute or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.
- Move the meat to plates, then spoon the sauce over the top.
- Serve with the wilted greens.
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